Here are two recipes from the amazing, beautiful, and super talented Paula Deen (can you tell I have a female crush on her?), anyways I have not made either dessert, but Mariann P. has e-mailed me numerous times about the cookies so I assume they live up the their name. Have fun indulging!
* recipe can be found online at Food Network
- 1 cup peanut butter (creamy or crunchy)
- 1 1/3 cups sugar substitute or 1 cup sugar (Splenda is recommended, but I would probably use an all natural replacement like Truvia)
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 350° and grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
I made these this weekend and they were terrible. My goal is to get them right by this coming up weekend. I used Stevia and I am pretty sure that was the main reason they didn’t taste good. I only had reduced-fat peanut butter so next time I will buy regular. The original recipe is from Paula’s Home Cooking/Lady and Sons Too! cookbook Pg. 229 and it says you can use 1 cup of plain sugar instead of Splenda. I will keep you updated on how they turn out.
Peanut Butter Parfaits
* recipe can be found in “Paula Deen’s Special Collector’s Issue of Quick & Easy Meals”
- 2 cups cold fat-free milk
- 1 (3.9-ounce) box instant chocolate flavored pudding mix
- 1 cup creamy peanut butter
- 1/4 cup confectioners’ sugar
- 1 (3 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen nondairy whipped topping, thawed
- 4 bananas, peeled and sliced
- 1 cup chopped peanuts
- 1/2 (1 pound) package peanut butter sandwich cookies, crumbled
- Garnish: peanut butter sandwich cookies, chopped peanuts
In a medium bowl, combine milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes and set aside.
In a medium bowl, combine peanut butter and confectioners’ sugar; beat at medium speed with an electric mixer until creamy. Add cream cheese, beating until smooth. Fold in whipped topping, mixing to combine.
In a serving glass (or individual glasses) layer pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts. Serve immediately or store in refrigerator until ready to serve.
- You can make this dessert in a large truffle bowl or small individual glasses.
- If you want to make life easy and make this dish ahead complete all steps except for the final garnishes until ready to serve.
- Place whole cookie on top for an extra special finish.