PEANUT- CAROB ISABOOSCOTTI
Provided by Rachael Ray : Food Network
Categories dessert
Time 50m
Yield 16 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
- Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
- Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
PEANUT BUTTER-BANANA SEMIFREDDO
Steps:
- Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
- Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
- Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
- Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
- Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
- Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
- Photograpy by Kate Sears
RACHAEL RAY'S CRUNCHY MONKEY PEANUT BUTTER-BANANA STICKS
These take just a couple of minutes to make and they taste so good! If you don't have sticks, just make them on a plate and eat with a fork or spoon.
Provided by Juenessa
Categories Tropical Fruits
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it.
- Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins.
- Peel and cut each banana in half across the middle.
- Insert a popsicle or chop stick into the cut end of each half-banana.
- Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter.
- Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.
Nutrition Facts : Calories 431.8, Fat 23.8, SaturatedFat 4.1, Sodium 164.5, Carbohydrate 47.3, Fiber 7, Sugar 25.8, Protein 13.1
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