Peanut Butter Cup Granola

We have been obsessed with homemade granola ever since making this version in the crock pot years ago. I've since switched my method to cooking in the oven, and it is just as delicious.

With a family of 7, you can imagine that granola doesn't last long (actually, nothing lasts long with a family of 7, ha), so I like to make a lot at one time. I usually make 3 types. While one is in the oven, I prepare another. This way, I'm reusing the dishes without having to wash everything, and since most of the ingredients are the same, I have those out already too. It saves me time and streamlines the process. In less than 2 hours, we can have a ton of granola and a clean kitchen. The most difficult thing is trying to decide which kind to make!

It's no secret that we love the combination of peanut butter and chocolate. I mean, homemade Butterfingers made with a crazy ingredient, a decadent peanut butter brownie torte, rich and creamy peanut butter pie, these peanut butter bars which is one of our absolute favorite desserts, homemade Girl Scout peanut butter patties, and a cool and creamy peanut butter cup ice cream cake, anyone? All delicious, yes, but did you notice a theme? They're all desserts. And while I could totally enjoy a peanut butter bar any time of the day, it's probably not the best idea. This granola though is completely acceptable as a breakfast food! Sure, it has a bit of chocolate and chips, but it's still better than those sugary cereals, and it keeps you full longer. Sounds like a good compromise to me. Besides, the kids always think I'm making no bake cookies when this granola is cooking, because it smells exactly the same. So, it's still kinda like eating cookies for breakfast, ha.

I have been working to perfect this recipe for a while. Each time I'd make it, I'd tweak it to make it just a little bit better until we got to this. It is bursting with peanut butter flavor with a hint of chocolate. Of course, with any granola recipe, it's easy to change it to meet your tastes. Leave out the cocoa powder for a pure peanut butter version or don't add the chips for a more subtle peanut butter flavor. I use Reese's brand of baking chips to give it more of a true peanut butter cup flavor, but any brand will work.
 
Of all the granolas we make, this is the kids' favorite. I hope you like it as much as we do.

Peanut Butter Cup Granola

Ingredients:

5 cups old-fashioned oats

1 cup peanut butter

3/4 cup honey

1/4 cocoa powder

1 teaspoon vanilla extract
1 cup peanut butter chips

Directions:

1. Place oats in a large bowl.

2. In a glass measuring cup or small bowl, combine the honey and peanut butter. Microwave for one minute; whisk. Microwave an additional 30 seconds, or as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)

3. Stir in cocoa powder and vanilla. Pour over oats and mix to coat. (I use a spatula.)
4. Spread granola in an even layer on a rimmed baking sheet. Bake at 275°for 20 minutes. Stir and bake for an additional 10 minutes. Let cool completely before mixing in peanut butter chips. Store in an air-right container.

Peanut Butter Cup Ice Cream Cake

Having kids with birthdays just 3 days apart means that we eat a lot of cake during the third week of March. Each child gets to pick the kind of cake he wants for his actual birthday and then they have to decide together on a cake for their combined party with our extended family. 

This year, Tyler was insistent on having an ice cream cake for the party. Ice cream, yes! This would mellow our abundance-of-cake week. I discussed some flavor options with him and Alyssa. I said something about peanut butter cups and ice cream sandwiches, and it was settled. No other combinations could sway their decision. And who could blame them? Chocolate & peanut butter is one of the best flavor combos ever. We have plenty of recipes featuring the two already (like these homemade Butterfingers made with a crazy ingredient, this decadent peanut butter brownie torte, this rich and creamy peanut butter pie, these peanut butter bars which is one of our absolute favorite desserts, these homemade Girl Scout peanut butter patties, and the ever-faithful no-bake cookies), but you can never have too many chocolate-peanut-butter desserts. Am I right?

The ice cream cake was a hit at the party. In fact, the entire thing was eaten that night. That can be both a good thing and a bad thing. I mean, you always want to serve something that people enjoy, but it also means that there were no leftovers to enjoy later! 

Alyssa had chosen a rich, mint chocolate chip cake (which is another favorite of mine!) for her birthday day, but, I admit, I was pleased when Tyler said he wanted the ice cream cake again on his birthday. Yes, more cool peanut buttery goodness. I've trained them well, you know, refined their palates and stuff.

In addition to being delicious, this cake is incredibly easy to make. The hardest part is assembling it before the ice cream melts. Chopping the peanut butter cups in the beginning and keeping the ice cream sandwiches in the freezer until needed (pulling out only 6 at a time) helps to keep your dessert in cake form, instead of a drippy, soupy blob.

To make this recipe even easier, you could use Cool Whip instead of making the whipped cream yourself. I, personally, love using fresh, whipped cream. It takes only a few minutes to make, yet the difference is amazing. Place a dollop on pancakes, garnish hot chocolate, ice a cake--it makes treats extra special.

I hope you enjoy this ice cream cake as much as we do! I'm already ready for another slice.


Peanut Butter Cup Ice Cream Cake
Ingredients:
18 ice cream sandwiches
1 cup creamy peanut butter
12 Reese's Peanut Butter Cups, chopped
Chocolate sauce
Fresh, whipped cream (or 1-2 small tubs of Cool Whip)


Directions:
1. Heat peanut butter in the microwave for 30 seconds. Stir.
2. Working quickly, place 6 unwrapped ice cream sandwiches on a serving platter. Spread half of the peanut butter on top. Sprinkle with 4 chopped peanut butter cups. Drizzle with chocolate sauce.
3. Arrange 6 more unwrapped ice cream sandwiches on top and repeat layer of peanut butter, peanut butter cups, and chocolate sauce. Place remaining 6 ice cream sandwiches on top.
4. Cover cake with whipped cream. Garnish with peanut butter cups and chocolate sauce. Freeze cake for at least 30 minutes, and until ready to serve. Keep leftover cake frozen.


Whipped Cream
Ingredients:
1 pint (2 cups) heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Directions:
1. Place metal mixing bowl and metal whisk attachment in the freezer for 10 minutes.
2. Place all ingredients in the bowl and beat until stiff peaks forms. Do not over-beat.

Tasty Tuesday: Peanut Butter Brownie Torte

I had been wanting to make this dessert for months, just thinking about it and drooling over it. Why didn't I make it sooner? I knew this was a recipe that needed to be shared. Peanut butter and chocolate together is my weakness. Add brownies to the mix, and I have no self-control. I knew I'd end up eating the majority of this decadent torte if it were made for just us. When my nephew was home from college a few weeks ago, and the family was getting together, I instantly knew what I'd be bringing.

The original recipe makes two small tortes using 4½ inch spring form pans. I don't even have one pan that small, let alone the six needed. What I did have was three 9 inch pans. I figured I could make one torte with the larger pans instead of two with the smaller. I mean, 4½ times 2 equal 9, right? Everything would be fine, right? 

Wrong. 

The brownie layers were incredibly thin. Very tasty, sure, but so flimsy that they wouldn't hold up to the peanut butter mousse in between the layers. It was just an hour before everyone would show up at my parents' house where I was baking. The prime rib was cooking away in the roaster, the potatoes were ready to be placed in the oven, the rolls were rising on the counter . . . and the brownie layers were crumbling into pieces. 

It was at this point that I asked, "Why did I choose a recipe that I had to completely adapted for the first time for company???"

I ended up starting over - this time doubling the brownie layers. I was working frantically - leaving the used ingredients scattered around, sprinkling trails of powder across the counter, and splattering batter all over the kitchen - trying to get them in the oven before the temp needed to be changed for the potatoes.

There was one thing though that made it all ok. One aspect that made my frenzied endeavor bearable - eating the discarded brownies. Oh. My. Goodness. They were so fudgy and chocolatey. And addicting. I enjoyed entirely too many bites. Definitely a good sign for the finished product.

I finished assembling the torte after dinner. I learned something that day: it's not a good idea to take food pictures when you have a group of people waiting to eat the subject. I don't know how many times I heard "Are you done yet?"

 

Let me tell you, this dessert is rich - and I like rich. But this is rich. One sliver of a piece is all you really need. Unless you chill the torte first. Wow. The next day, after sitting in the fridge, this was amazing! I walked into the kitchen and found Zac sitting at the table with the entire plate just eating away. I know, that boy eats everything, but even Jake, who is not into chocolate, could not stop gobbling this up. It's that good. The only thing I would change is to leave off the chocolate ganache. It really is too much, in my opinion. But that mousse? I could eat that with a spoon!    

Please,  if you like peanut butter, chocolate, brownies, and all things delicious, make this torte!

But don't play around with the recipe when you're pressed for time. Unless you want to snack on the extra brownies.

Peanut Butter Brownie Torte

3 brownie rounds (recipe follows)
peanut butter cream cheese mousse (recipe follows)

peanut butter cup pieces (I used 1 king size bag of Reese's PB Cup Minis)
chocolate ganache (recipe follows)

Brownie Rounds

Ingredients:

1⅓ cups unsalted butter, melted                                       ½ cup cocoa powder

2 cups granulated sugar                                                   1 cup all-purpose flour

2 eggs                                                                            ½ tsp baking powder

2 egg yolks                                                                     pinch of salt

1 tsp vanilla extract                                                          1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 325F. Butter and flour three 9-inch diameter spring form pans. Set aside.

2. Using a stand mixer with the paddle attachment, mix together butter and sugar, about 2 minutes. Add in egg, egg yolk, and vanilla. Beat another minute. Pour in cocoa, flour, baking powder and salt. Mix on low speed until fully incorporated.

3. Fold in chocolate chips until completely distributed throughout the brownie batter.

4. Evenly distribute the batter into the three prepared pans. Bake for 20-23 minutes. Remove from oven and let cool.

Peanut Butter Cream Cheese Mousse

Ingredients:

½ cup whipping cream, chilled                                        ⅓ cup + 2 tbsp powdered sugar

5 ounces cream cheese, at room temperature               ⅓ cup peanut butter

Directions:

1. Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form. Place into a bowl and set aside.

2. Add the cream cheese and peanut butter into the mixer and whisk on medium speed, until fully incorporated. Add powdered sugar and mix until combined.

3. Add whipped cream back into bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.

4. Place into a medium sized bowl and set in fridge while brownies fully cool, at least 30 minutes.

Chocolate Ganache

Ingredients:

4 ½ ounces semi-sweet chocolate, chopped finely

½ cup heavy whipping cream

Directions:

1. Place chocolate in a medium bowl.

2. In a small saucepan bring cream to a boil. Once the boil starts, pour over chocolate. Let sit 5 minutes. 

3. Whisk until mixture is smooth and glossy.

To Assemble the Torte

1. Remove brownie from spring form pans. Place one brownie circle on a plate. Add 1/3 of the  peanut butter mousse. Scatter a handful of peanut butter cups on top. 

2. Place another brownie round on top of the that. Then add another 1/3 of the peanut butter mousse. Then add more peanut butter cups.

3. Place third brownie round on top of second layer. Add remaining peanut butter mousse and more peanut butter cups.

4. Pour the ganache over the top of the torte. Best if chilled.

Recipe adapted from Peabody.