Peanut Butter Cream Archives - Parsley, Sage, and Sweet

Peanut Butter Cream and Berries Crepes plus a VISA Card and Peanut Butter Giveaway!

March 16, 2012 at 7:21 am | Posted in Breakfast, Dessert, Fruit, Giveaway, Healthy | 358 Comments
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I’m a peanut butter freak.  You might not have known that because I don’t have a lot of peanut butter treats, sweet or savory, on my blog.  Oh, I do have some, like..

OK, so maybe it’s a little more than I thought.

…but, the main reason I don’t have TONS, is because if I cooked or especially baked with peanut butter as much as I wanted to, I’d eat it all.  No giving most of it away, no one slice then ‘into the freezer’, no dumping the rest into the trash – all to eliminate the big gorge.  I’ve had an ongoing love affair with peanut butter since I was a child, and no amount of restraint can keep me from it’s creamy or crunchy ‘come hither’ lure.  This is why one of the above actions must take place when I do bake with it.

I even keep a jar of peanut butter in my bedroom.  Wow, that was kind of embarrassing to admit.

The first crepe in the upper left hand corner ‘went to the dog’ aka me.

So, I’ve got peanut butter desserts and a few savory lunch or dinner peanut butter treats, but what about BREAKFAST?  Yes, peanut butter for breakfast!

A few weeks ago, I was contacted by Lakeshia for the National Peanut Board about Promoting Peanut Butter for Breakfast.  I was offered a $50 VISA card, plus one to give away to one of you, along with a variety of peanut buttes, and a mug and spatula.  Obviously, the VISA card is definitely the biggie, the main lure, the Hell YES, right?  Not exactly in my case..all I could think was..

‘Yeah, yeah, just get that peanut butter to me ASAP’

I’ve eaten peanut butter for breakfast, again, since I was a child.  It started with the goofy blue suited captain cereal – ONLY the peanut butter crunch version.  I think I had that for breakfast almost every day kindergarten through 4th grade.  Then that morphed into just a snack I ate straight from the box, while I started my mornings with peanut butter pancakes, or peanut butter french toast (NOT actual peanut butter French toast or pancakes, I just spread peanut butter in between the pancakes or slices, then poured on the syrup).  Once I was in High School, if I wasn’t skipping breakfast, which I did most of the time, it was peanut butter on whole wheat toast, with or without apple slices.  I still eat that for breakfast to this day.

According to the National Peanut Board;

While 93 percent of Americans agree that breakfast is the most important meal, less than half eat a morning meal every day .Reasons for skipping out often include trying to lose weight or not having the time (That’s me!).

They also mentioned that peanut butter is full of fiber, protein and good fats.  Why not eat it for breakfast?  However, I’m willing to bet the goofy, blue suited Captain peanut butter cereal doesn’t fit into any of those categories.  Funny thing is, as a kid, it tasted SO peanut buttery to me.  As an adult, I cannot taste one bit of peanut butter, just a sugary, salty, kind of distant relative of peanut butter.  Bottom line, open up a jar, or grind your own..there’s no substitution for the real thing.

Well..I’ve created a breakfast offering (although it can be construed and eaten as a dessert) that I think you’ll all love.  This is probably more of a Sunday ‘breakfast in bed’ kind of treat, considering it’s not super quick to put together.  Making crepes takes some time, and a little technique, but once you get the hang of it, it starts to move along a lot faster.  However, don’t be put off when that first crepe doesn’t turn out.  This happens to even the best chefs, hence the saying….

“The first crepe always goes to the dog.”

I think it’s a matter of the pan hitting the right temperature.  If you’re new to crepe making, I strongly suggest using a non-stick pan.  Actually, I recommend you always use a non-stick pan, no matter how advanced!  Much, much easier to produce perfectly golden crepes that don’t stick.  Plus, it’ll cut the time in half.  The crepe recipe I’m using contains canola oil and skim milk rather than butter and whole milk, so there’s your ‘healthier’ factor.  The filling is another issue.  Yes, it’s a bit rich, but you’re using a small amount of it to fill each crepe (the beauty of the PB cream is you can adjust the sweetness and consistency to your liking – just taste along the way)..and then fresh berries to top it off..a huge DING on the healthy meter again.

You can splurge and gussy it up a bit, like I did with drizzles of melted chocolate or chocolate syrup on top, and, heck..even a spoonful of whipped cream, plus powdered sugar wouldn’t kill ya.

Who wouldn’t want a plate of these served to them for breakfast?  It’s like breakfast out, not in.

Now to the Giveaway…

To help make mornings easier, the National Peanut Board is equipping peanut butter fans with nutritious breakfast tips and recipes at . Visitors are also encouraged to vote for their favorite peanut butter breakfast dishes. For every vote, America’s peanut farmers will donate $5, up to $10,000, to help serve a nutritious breakfast to the hungry.

     Photo of above prizes courtesy National Peanut Board

Not only can you help those in need with a click, you also have a chance to win a variety of Peanut Butters and Peanut Butter samples – a mug and spatula, and a $50 Visa gift card by posting your favorite way to eat Peanut Butter for breakfast and sharing away. I will select a winner on March 23rd, 11:59 pm, using A winner will be announced March 24th.

In order to enter this giveaway, you must

1. Leave a comment here about anything  – whether it be my crepes, and/or your favorite way to incorporate peanut butter into breakfast or a way you might incorporate it into breakfast.  THEN,

2. Tell the National Peanut Board how you like Peanut Butter for breakfast on the Peanut Butter Fanatic Facebook wall.

3. Vote for your favorite PB for Breakfast recipe, while you’re there.

4. Leave a comment here telling me you did # 2 and #3.

Of course I couldn’t leave you without bonus entries..

1.  Like Peanut Butter Fanatic on Facebook

2.  Follow me on Twitter @parsleynsage

3. Subscribe to Parsley, Sage, Desserts and Line Drives via email or RSS feed.

4.  Tweet this giveaway – I just entered to win a $50 VISA card, a variety of Peanut Butters plus more at #giveaway #peanutbutter

Leave a separate comment for everything you did.

Peanut Butter or Plain Cheesecake and Berries Crepes

4 -6 servings
Recipe from Jacques Pepin via Delish

2/3 cup all-purpose flour
2 large eggs
1 teaspoon sugar
3/4 cup skim milk
1 tablespoon corn or canola oil
A little additional oil for greasing the skillet

Peanut Butter Cream
8-oz cream cheese, softened (make it skinnier using Neufchatel or low-fat cream cheese)
1/2 cup plus 2 tablespoons peanut butter *
1/2 teaspoon vanilla extract
1 cup powdered sugar (you can add more or less depending on how sweet you like it. If it gets too thick if you increase the amount, just add more cream or milk)
2 to 4 tablespoons heavy cream, or milk, or soy milk, or almond milk etc.. your choice.
Assorted mixed berries of your choice, sliced or cut up

* If you don’t like peanut butter and want plain cheesecake crepes, omit the peanut butter and use another 1/2 cup cream cheese plus an extra 1/4 cup powdered sugar.

1. Combine the flour, eggs, sugar, and 1/4 cup of the milk in a bowl, and mix with a whisk until smooth. The mixture will be pretty thick. Add the remaining milk and the tablespoon of oil, and mix until smooth.   Let sit for 1 hour.

2.  In the meantime, make the peanut butter cream.  Combine peanut butter and cream cheese in the bowl of a stand mixer, or in a medium bowl if you use a hand mixer.  Beat until smooth.  Beat in powdered sugar and vanilla and combine until smooth.  Drizzle in cream (or whatever milk you’d like) until it’s of a frosting like consistency, and fluffy.  Fill a piping bag with a small or medium tip, or a ziplock bag with the end snipped off, with the cream if you want to get fancy, or just cover the bowl and set aside until ready to spoon onto crepes.

3. Lightly grease the bottom of an 9 or 10-inch non-stick skillet with a little oil, and heat the pan over medium to high heat. When it is hot, add about 1/4 of the crepe batter, and quickly tilt and move the skillet so the batter coats the entire bottom of the pan. Move quickly, or the batter will set before the bottom of the skillet is coated, and the crepes will be thicker than desired.  If there’s a hole anywhere, just add a little more batter to cover it.  Like I mentioned above, don’t be deterred if the first crepe doesn’t turn out.. this is the one usually goes to the dog anyway (In my case..I was the dog).

4. Cook for about 45 seconds on one side, and then turn and cook for about 20 seconds on the other side. As you make the crepes, stack them on a plate, browned side down, so that when they are filled and folded this brown side will be visible. Don’t start making the crepes until you’ve got the filling and berries ready to go, not to mention the ‘crew’ you’re going to serve them to.

5. Pipe or spread about 1/4 to 1/2 cup of the peanut butter cream, in a line, on one side of the crepe (In my photos, I did a little piping twist, which used a lot more filling – this was all for show, unless you love A LOT of filling). Top with a few tablespoons of mixed berries. Roll up gently so most of the berries end up on top – some might get lost in the peanut butter cream. Top with some powdered sugar, a few drizzles of chocolate ganache or syrup and tuck in some extra berries in between each crepe and/or around the plate.  Pipe on some whipped cream, if you’re feeling especially ‘splurgy’.

Part 8 of Bad Boy First Love coming in a few short days.

The National Peanut Board provided me with a gift card to promote their Peanut Butter for Breakfast campaign, but the thoughts, opinions and recipes (except the plain crepes) shared in this post are my own. The National Peanut Board is providing the product giveaway and gift card.
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Peanut Butter Again? Yes! Cookies on Steroids!

October 10, 2011 at 9:15 am | Posted in Cookies, Dessert, Gluten Free, SRC | 76 Comments
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Flourless Peanut Butter Chocolate Chip Cookie Sandwiches with Cinnamon Peanut Butter Cream Filling

I just realized something, this is my third post in less than two weeks.  It’s a very unfamiliar feeling since I usually only post about twice a month, give or take. There have been two new blog challenges that I simply couldn’t resist, the Love Bloghop and the Secret Recipe Club, which is part of the reason.  The latter is the focus today.  Ack, what a dull beginning to this post! Picture unicorns with bedazzled horns jumping over rainbows, to liven it up.

Flourless Peanut Butter Chocolate Chip Cookie Sandwiches with Cinnamon Peanut Butter Cream Filling
That said, I’m sick.  I caught a bug last week, and it’s worsened. I was hoping it would be one of those quick 2 to 3 day deals, but no such luck – come Friday I was feeling lousy x three. The slight upside was, fasting for Yom Kippur on Saturday was a cinch. The downside, I couldn’t eat a bit of a beautifully prepared Yom Kippur dinner – couldn’t even be near the table since the smell of food was enough to start the nauseous sweats.  Have you seen the dress fitting/food poisoning scene in Bridesmaids? Luscious, huh?

OK, enough about my sickness (and I won’t mention that looking at these photos as I put this post together, is making queasy again – Whoops, sorry!).  For this month’s Secret Recipe Club, I was assigned the blog, Sweetie Petitti .  I know Susie from back in the day when she participated in the Daring Bakers.  Last month, I was happy to see she was a member of the Secret Recipe Club.

When I was assigned her blog, I wasn’t surprised.  If you factor weird ju-ju into situations, you can turn them into an equations.  Haven’t seen Susie in ages + joined the SRC + See Susie = Her blog is mine this month.  This is not unlike the peanut butter magically appearing on my doorstep last week.  I won’t make an equation out of that.

Bear with me, I have a fever..things may not seem/sound as they should.

I love Susie’s blog.  She decorates a mean cookie – I don’t, so that was out of the question.  I had a hard time choosing between 4 recipes.  1) Her pumpkin bread, which I was going to make into a bundt with swirls of cream cheese and Nutella. 2) A Spicy Buccatini with Rapini, Pancetta and Clams, which I was going to call Spicy BOOcatini, in honor of Halloween, although the name was all the Halloween it was going to be.  How do you make a yummy pasta dish scary?  Intestines are overplayed..  3) A Mile-High chocolate cake, Then I started feeling run down, a preface of what was to come, soo..I decided to go with something a little more simple, and pump it up a bit –  4) Flourless Peanut Butter Chocolate Chip cookies. Would you believe, me, a self -confessed/obsessed peanut butter freak, has never had a flourless peanut butter cookie?

They’re great as is, but I couldn’t resist sandwiching them with the Bouchon Bakery’s peanut butter cream from their famous Nutter Butter cookie.  I added cinnamon to it for a little kick of warm spice, but that’s it.  I kept Susie’s cookie recipe as is, except to make bigger dough balls, therefore, less cookies.  Next time I’m going to make the balls smaller, like maybe a scant tablespoon, because it is a bit much ‘cookie’ for a cookie sandwich – it needs to be thinner. But hey – if you like a lot of cookie in ratio to the cream, why not?

These are heavy in weight, super rich, and pretty darn good.  They’re also kind of delicate with all that cream, so if it falls apart while you’re eating it, just put it on a plate and use a fork..or spoon..or shovel.

Flourless Peanut Butter Chocolate Chip Sandwich Cookies with Peanut Butter Cinnamon Cream Filling
Prep time: 
Cook time: 
Total time: 
Yield: 8 large sandwich cookies
Cookies adapted from Sweetie Petitti Peanut Butter Cream Filling from the Bouchon Bakery (I added cinnamon)
  • 1 cup peanut butter
  • 1 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 to 1½ cups milk chocolate or semi-sweet chocolate chips
Peanut Butter - Cinnamon Cream Filling*
  • 1 stick butter, at room temperature
  • ½ cup creamy peanut butter
  • 1 teaspoon ground cinnamon
  • 1⅔ cups confectioners' sugar ( I used 1⅓ cups)
  • Melted chocolate or caramel, (optional)
  1. Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll tablespoons (or a scant tablespoon for thinner cookies) of dough for each cookie into ball.
  2. Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet - 2 inches apart. You should have 16 dough balls (more if using scant tablespoon). Use the bottom of a glass to flatten each dough ball.
  3. Bake cookies about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
  4. Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.
  5. Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.
*You might have some cream filling left over ( i overfilled each one, so not much left over), so double the cookie recipe or umm, eat it with a spoon, like I did.


Be sure to check out Susie’s blog when you get a chance.  She really is a sweetie!  Don’t forget to click on the blue frog below to see a ton of mouth-watering SRC creations!

Flourless Peanut Butter Chocolate Chip Cookie Sandwiches, with Peanut Butter Cinnamon Cream.

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