Devin S Peanut Butter Fluff Recipes

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FLUFFERNUTTER WAFFLEWICH



Fluffernutter Wafflewich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 slices cinnamon bread
2 tablespoons marshmallow creme, such as Marshmallow Fluff
2 tablespoons peanut butter
1 banana, sliced
2 tablespoons butter (salted or unsalted)
Potato chips, for serving

Steps:

  • Preheat a waffle maker on medium-low heat.
  • Spread one slice of bread with the marshmallow creme and the other with peanut butter. Place slices of bananas on both slices of bread, then hold a slice in each hand and bring them together to make a sandwich.
  • Set the sandwich on the work surface and butter the top with 1 tablespoon butter.
  • Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
  • Toast until golden and crisp, 2 1/2 to 3 minutes.
  • Remove, slice in half and serve with potato chips.

PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES



Peanut Butter Filled Devil's Food Cupcakes image

Provided by Food Network

Number Of Ingredients 17

Nonstick vegetable stay for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup brewed strong, hot coffee
1/2 cup unsalted butter at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Steps:

  • Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
  • For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
  • For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
  • Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.

NO-BAKE PEANUT BUTTER FLUFF PIE



No-Bake Peanut Butter Fluff Pie image

The sweet and salty flavor combination of the classic childhood sandwich is turned into a light and fluffy no-bake pie.

Provided by Food Network Kitchen

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more for greasing
4 cups marshmallow crème, such as Fluff
2 cups crispy rice cereal
2 cups pretzels, coarsely crushed
One 8-ounce package cream cheese, at room temperature
1 1/4 cup smooth peanut butter
1 cup heavy cream

Steps:

  • Butter a 9 1/2-inch deep-dish pie dish.
  • Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
  • Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
  • Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
  • Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

PEANUT BUTTER FLUFF - SUGAR FREE



Peanut Butter Fluff - Sugar Free image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by bambif. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 5 Fat.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces cream cheese, Soften the cream cheese at room temperature
1 cup sugar-free peanut butter
1 cup Splenda granular, sugar subsutitute
1 1/2 tablespoons vanilla flavoring
1 dash salt

Steps:

  • Add the peanut butter, Splenda, vanilla and salt. Use electric beaters to whip it all to a nice, smooth fluff.
  • Divide the mixture evenly between 8 small cups.
  • Cover with plastic wrap or seal with a lid. Chill until serving time.

Nutrition Facts : Calories 203.7, Fat 19.8, SaturatedFat 12.4, Cholesterol 62.4, Sodium 187.3, Carbohydrate 1.6, Sugar 0.1, Protein 4.3

PEANUT BUTTER CUP FLUFF



Peanut Butter Cup Fluff image

Make and share this Peanut Butter Cup Fluff recipe from Food.com.

Provided by internetnut

Categories     Frozen Desserts

Time 10m

Yield 25 serving(s)

Number Of Ingredients 4

8 ounces sugar-free Cool Whip or 8 ounces Cool Whip Lite
2 tablespoons peanut butter
1 tablespoon unsweetened cocoa powder
3 -4 teaspoons Splenda sugar substitute (3-4 packets)

Steps:

  • Mix all ingredients in a bowl (cool whip container works great) and stick in freezer until frozen.
  • Eat by the spoonful or measure it out.

Nutrition Facts : Calories 8, Fat 0.7, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.4

PEANUT-FILLED DEVIL'S FOOD CUPCAKES



Peanut-Filled Devil's Food Cupcakes image

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19

1/2 cup plus 2 tablespoons butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1-1/4 cups cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee, cooled
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

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