1 cup smooth peanut butter
1 1/4 cups whole milk, at room temperature
2 eggs at room temperature, beaten
2/3 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups all purpose gluten free flour
2 tablespoons cornstarch
1 1/2 to 2 ounces semi-sweet chocolate chips (optional)
1/2 cup chopped peanuts (optional)
Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a large, heat-safe bowl, place the peanut butter. Microwave for 30-seconds on high power just to loosen up the peanut butter and make it easier to stir. Remove it from the microwave and whisk the peanut butter until smooth. Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to combine well after each addition. The batter will be thin. Switch to a large spoon or spatula, and add the flour and cornstarch, mixing to combine after each addition. The batter will be relatively thick. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Using a very sharp knife, score the center of the loaf along the length from one end to the other in one swift motion. Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour), rotating once during baking. Remove from the oven and allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely. Slice thickly and serve with jam, jelly or preserves. Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready to use. Defrost at room temperature.
1 1/2 cups chocolate graham cracker squares, finely crushed
1/2 cup butter, melted
2 tablespoons sugar
2 8 ounce packages cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
1 egg, lightly beaten
1 1/2 cups semisweet chocolate pieces
2 tablespoons milk
1/2 teaspoon vanilla
2 eggs, lightly beaten
Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Fold in the one lightly beaten egg; set aside.
In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
Bake about 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts.
1 pkg. chicken flavored ramen, prepared to package directions (** with the seasoning packet and everything)
2 Tbsp. peanut butter (or in college student terms… 1 big spoonful) creamy or chunky
1 tsp. Sriracha sauce (or to taste)
chopped peanuts (optional)
chopped green onion (optional)
Prepare ramen as directed on package. Drain all but about 1/4 c. of the liquid from the noodles. Add peanut butter and Sriracha sauce. Stir together until well combined. Top with peanuts and/or green onion. Boom. You’re done.
** I add the season packet after I drained the noodles.