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Fried Peanut Butter Crescent Bombs

Fried Peanut Butter Crescent Bombs


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Fried Peanut Butter Crescent Bombs

Freezing the balls of peanut butter is the secret behind blogger Amy Erickson’s (of Oh Bite It!) Fried Peanut Butter Crescent Bombs. This update on fried dough, a state fair classic, is an addictive treat everyone will love.

Click Here to See More Peanut Butter Recipes

Ingredients

  • 2 Cups peanut butter
  • Canola oil, for frying
  • 1 can refrigerated crescent rounds, such as Pillsbury™ Place 'n Bake™
  • Powdered sugar, for dusting

Air-fried peanut butter cups

I’m obsessed with my air fryer. It’s so much fun coming up with new, easy recipes to share with all of you.

My latest creation was inspired by a Minnesota State Fair favorite. Fried candy bars. Fried peanut butter cups to be exact. You could use any fun-size candy bar you like. Snickers, Milky Way, 3 Musketeers… They’d all be good choices.

Since I’m vegan I no longer eat Reese’s Peanut Butter Cups because of the addition of dairy. Justin’s makes amazing, dark chocolate peanut butter cups that are vegan and way better than Reese’s in my opinion. The ingredients are higher quality and organic. Feel free to use whatever you like.

Okay, are you ready for easy peasy and super delicious? You’re going to be amazed.

regular size peanut butter cups

Pillsbury Grands crescent roll dough (I buy ones that don’t contain dairy)

Freeze the peanut butter cups for several hours so they’re completely frozen and solid.

For each peanut butter cup you’ll need one of the uncooked crescent roll triangles. So just open the tube of crescent rolls, separate them and place a frozen peanut butter cup on the dough. Fold dough over the peanut butter cup and make sure it completely encases the candy. This is important. If there are any holes your peanut butter cup will escape and melt all over the inside of your air fryer.

Okay, once you’re done with that step, lightly oil the inside of your air fryer with coconut oil. It’s important that you used coconut oil because other oils will burn. Preheat air fryer for 3 minutes.

Place prepared peanut butter cups in air fryer and “fry” at 350 degrees F. for 4 to 6 minutes, or until golden brown.


Deep-Fried Peanut Butter and Jelly Sandwiches

  • Quick Glance
  • (3)
  • 1 H
  • 1 H
  • Makes 8 sandwich halves

Special Equipment: Deep-fry or candy or instant-read thermometer

Ingredients US Metric

  • For the white chocolate ganache (optional)
  • 1 cup white chocolate chips
  • 1/4 cup heavy cream
  • For the deep-fried peanut butter and jelly sandwiches
  • Peanut oil, for deep-frying
  • About 1/2 loaf best-quality bread, perhaps a heavy sourdough nut or fruit bread such as raisin-walnut bread
  • About 1/2 cup peanut butter
  • About 1/2 cup strawberry jam (or any flavor)
  • About 2 1/4 cups banana chips (optional)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 to 3/4 cup milk
  • 1 teaspoon vanilla extract

Directions

Place the white chocolate in a heatproof bowl and rest the bowl in a saucepan over but not touching simmering water or put the chocolate in the top pan of a double boiler. Heat the chocolate until melted, occasionally stirring gently with a spatula to help the melting along.

When the chocolate has fully melted, reduce the heat to low. Switch to a whisk and slowly add the cream, whisking constantly until fully incorporated. Remove the pan from the heat and scrape the ganache into a heatproof bowl. Cover with aluminum foil to keep warm.

Pour enough oil in a deep pot or deep-fryer to measure about 3 inches. Heat the oil to 325°F (165°C).

Cut the bread into 8 slices, each about 1/4 inch thick. Go ahead and make 4 peanut butter and jelly sandwiches. If you’re a human, you should know how to do this. But for this fried version, be sure you don’t overload them with too much PB or J. Before closing each sandwich, add a layer of banana chips if you dare.

In a bowl, whisk together the flour, sugar, baking powder, and salt. Add 1/2 cup milk and vanilla and whisk until a smooth batter forms. If necessary, add more milk to create a dippable consistency.

When the oil is hot, make sure all the sandwiches are tightly closed. Then, working with 1 sandwich at a time, dip it into the batter and turn it gently to thoroughly coat it. Lift it from the batter and let the excess batter drip back into the bowl. Using tongs to hold the sandwich tightly on 1 end, submerge the sandwich halfway into the hot oil and fry for 15 seconds, then release the sandwich into the oil. It should now float. Fry the sandwich, turning once, until golden brown on both sides, 2 to 2 1/2 minutes per side. [Editor’s Note: If the sandwich isn’t turning golden brown in the suggested time, increase the temperature of the oil to 350°F (177°C).] Using the tongs, drop the deep-fried PB&J onto paper towels or a brown paper bag to drain. Repeat with the remaining sandwiches.

Serve the warm sandwiches with the white chocolate ganache, if using, on the side for dipping. Originally published February 11, 2014.

Recipe Testers' Reviews

Kelley B.

We loved the deep-fried peanut butter and jelly sandwiches. We used a sourdough bread that would stand up to any liquid inflicted on it.

I substituted red currant jelly for the strawberry jelly and it was yummy. We made 2 sandwiches with sliced banana and 2 without. I heated the oil and started the ganache. Next, I put together batter and had to add another 1/4 cup milk because it was too stiff for dipping. I cut the first sandwich in half before I fried it. Then, I chopped a half sandwich into thirds, like finger sandwiches, before frying. I liked this size better for eating and serving as it was more manageable.

I found the 2-minute time frame perfect for each side to let them swim around in the pool of hot oil. The fried banana was creamy within the confines of the golden fried batter. The white chocolate drizzle was goodness on top of awesome.

Natalie Reebel

These deep-fried peanut butter and jelly sandwiches were just too fun to pass up. The batter was too thick to work with as written, a bit like a paste. I added 1/4 cup more milk to thin it some so it would coat the sandwiches. That helped, but it was still pretty thick. It took closer to 4 minutes to fry each sandwich. The first one took the longest at about 7 minutes. I raised the fryer heat to 370°F (188°C) and the remaining sandwiches took 4 minutes each.

The finished sandwich is a bit like a filled funnel cake. I bypassed the white chocolate ganache and banana chips and just enjoyed the sandwich itself. While these aren't a light dessert, they're yummy.

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Comments

It is glorious!! I’m eating it while attempting to write this at the same time. I made homemade whipped cream instead of the ganache. Still very tasty and oozing with deliciousness. Thanks guys

You’re welcome, Flabiano. I’m so pleased that you enjoyed it so much. Thanks for taking the time to let us know.


Fried Peanut Butter Sandwiches

First, before I start, let me just say that I am a finalist in the Saveur 2015 Blog Awards! If you have a moment to register, I’d be eternally grateful if you’d run over there and vote for me in the Most Delicious Food category! Now, onto the recipe. Sometimes you hear or read about something so amazingly delicious that you are compelled to run to the store, grab all of the necessary ingredients, and make it. That doesn’t happen often with me. I mean, I definitely read about good food all the time. I probably send my friends too many articles about restaurant openings or new products from name brands or some new cocktail that we have to try. But this is different because it’s so pain stakingly simple, yet for some reason I had never tried it before because I am an idiot. A big, dumb idiot. How has it never occurred to me to make fried peanut butter sandwiches? It seems so obvious. Thick, toasted bread, cooked in plenty of butter, with warm, melty peanut butter oozing out with each and every bite. Yes, I want to eat that, please. I have two eyes, a heart and a stomach, don’t I? I heard about this sandwich on the first episode of the new podcast by Food52, Burnt Toast. I, like many of us, have become somewhat of a podcast fiend over the past year (this trend is finally really big in New York – I know it’s been huge in LA for years but we have to download things to our phones to listen to them underground…but I digress) and Burnt Toast is perfect for those of us who want to hear about food, food trends, cookbooks and the like. Anyway, the first episode deals with “weird foods”, as it were, and the opening topic was a kimchi and peanut butter sandwich. I have yet to try this, but I think I would really like it, because spicy + peanut butter does taste good (pad thai, anyone). The thing that really spoke to me, though, was when Allison Robicelli briefly mentioned eating toasty peanut butter sandwiches as a kid. She described the melty peanut butter and that’s all I needed to hear. I was on a fried peanut butter sandwich mission.

Hey there, now.

The following Saturday, Kramer and I went to brunch at Delaware and Hudson (I had crab cakes, they were awesome), then we wandered around trying to find new glasses for him, then I remembered my peanut butter sandwich craving. “Let’s stop in The Bedford Cheese Shop real quick – they have good bread,” I said, not really explaining why we, two people trying our best not to eat like sophisticated children but failing miserably, needed a big loaf of bread. Big was an understatement, as you can see, because the pullman loaf that we got was the size of at least two loaves of bread. No matter. Half is still in the freezer, waiting to be made into bread pudding or breadcrumbs or croutons or whatever else. Next, we needed creamy, name brand peanut butter. My favorite is Skippy. Natural peanut butter is fine, too, but we’re trying to evoke the best childhood memories here, so I went for the good stuff. But, this being Brooklyn, I had to go to THREE bodegas before I found what I was looking for. Everyone had natural peanut butter, the kind where you have to stir and stir and stir and stir before the oil and peanut butter comes together and ohmygod I am so uninterested in that. There was also lots of chunky peanut butter, which I used to use exclusively, but I’m back on the creamy bandwagon. You can use crunchy here if you like, but the bread is going to be toasted and crisp, so the juxtaposition of crunchy bread and creamy peanut butter makes the most sense to me.

So, armed with a big ass loaf of bread and creamy Skippy peanut butter, I got into my kitchen ready to throw down. I can’t describe how satisfying it was to stand there making something so simple, spreading big mounds of smooth peanut butter over thick slices of freshly sliced white bread. Ah yes. Another key to making these sandwiches is that you shouldn’t bother trying to spread cold butter over cold bread in order to get the slices golden and toasted – just melt a few tablespoons in your pan and let the bread soak it up that way. Just keep adding more as needed. You’re already making fried peanut butter sandwiches, so I wouldn’t go easy on the butter. Go nuts. It’s worth it. I kept my sandwiches warm in the oven until I was ready to serve them, and oh good lord, were they good. The bread was golden, crispy, buttery – everything you’d want it to be, and the peanut butter. Oh the peanut butter. It was warm and gooey and melty and falling out of the sandwich in the best way possible. I don’t typically reach for a glass of milk most days, but I definitely had one alongside this sandwich. This is maybe my new favorite food. I’m a peanut butter fiend, and this just hits the spot. You can add bananas or honey or marshmallow fluff, sure, but I am of the opinion that simple is best here, so you really only need bread, butter and peanut butter. Trust me.


I reallllly need a new bread knife. Anyway, do your best to slice your bread evenly, at least 1-inch thick. I wouldn’t do more than 1-1/2 inches thick because then the bread will be so thick that the peanut butter won’t be as melty.

Honestly, is there anything more satisfying than that first knife (or spoon) into a jar of peanut butter?

Now start building your sandwiches.

Get that butter nice and hot and start frying up your sandwiches.

Keep your sandwiches warm in a 250 degree F oven until you’re ready to serve them.

Go get a glass of milk!


A Star Among Sandwiches *Chef’s Kiss*

There’s nothing more iconic than a peanut butter and jelly sandwich on Wonder bread. Sure, there are some tough choices to make (strawberry or grape?), but it’s almost impossible to argue that these aren’t a lunchtime staple for kids of all ages. With ingredients that are easy to find and easier to remember—it’s in the name—there are ample reasons this sandwich comes before any other.


10 Delicious Two-Ingredient Peanut Butter Recipes

Peanut Butter is a wonder ingredient, not only because it's one of those magical foods that takes forever to go bad, but because you can mix it with just about anything to make meals go from boring to mind-blowing.

Here are 10 ways to combine peanut butter with just one other thing to make a magical dish. Because eating a spoonful for dinner doesn't have to be your life anymore.

1. Smooth Peanut Butter + Instant Chocolate Oatmeal = Easy Oatmeal Cookies

Since you don't always have every ingredient for cookies, if you're craving something sweet, mix one packet of instant oatmeal with water and a teaspoon of peanut butter. Pour the mix into a lined muffin tin and bake at 350 degrees Fahrenheit for 15 minutes. Pop the cookies out, wait to cool, and proceed to stuff your face.

2. Crunchy Peanut Butter + Ramen = Satay Noodles

This is pretty self-explanatory. Cook your ramen noodles, keeping about a tablespoon of the starchy water that comes from boiling it (extra points if you use the flavor packet). Mix in one to two tablespoons of crunchy peanut butter, depending on how saturated you want your noodles, and stir until fully coated.

3. Smooth Peanut Butter + Honey Greek Yogurt = Fro-Yo Pops

Mix smooth peanut butter with a flavored yogurt like Fage Total Classic Honey. Stir well and place into popsicle molds, or, if you're feeling particularly lazy, just put the mixture back in the yogurt container with a plastic fork sticking out the top. Leave overnight in the freezer to let it set and enjoy.

4. Smooth Peanut Butter + Frozen Bananas = Delicious Soft Serve

Freeze two bananas, mix with a tablespoon of smooth peanut butter, and blend in a mixer. Spoon into a dish and pat yourself on the back &mdash you've just made "ice cream" by hand.

5. Smooth Peanut Butter + Granola = Crunchy Ice Cream Topping

Take a cup of whatever granola you have lying around the house and mix with a tablespoon of peanut butter. Stir well and serve spoonfuls over your favorite ice cream, like Ben and Jerry's Chunky Monkey. Or just eat directly from the bowl.

6. Crunchy Peanut Butter + Shredded Cheddar Cheese = "Ritz" Sandwich Crackers

This is like every Ritz Bits sandwich you've ever had condensed into one intense flavor bomb. It's amazing. Shred whatever cheddar you can scrounge from the back of your fridge and sprinkle into circular mounds on aluminum foil, about a tablespoon per "cracker." Place in the oven or toaster oven at approximately 350 degrees Fahrenheit for five minutes and set aside to cool for another two minutes. Spoon crunchy peanut butter on top. You're welcome.

7. Smooth Peanut Butter + Bread = Fried Peanut Butter Sandwich Rolls

This is like an Elvis Sandwich that won't kill you. Melt butter in a nonstick pan and while that is heating up, cut the crusts off white bread and spoon smooth peanut butter into the middle. Roll the bread so you have a spiral with the peanut butter in the middle and cut the tube lengthwise. Placing the rolls with the exposed side down on the hot pan, fry until golden brown. Flip and toast the other side, making sure the bread gets crispy.

8. Crunchy Peanut Butter + Crescent Dinner Rolls = Peanut Butter Stuffed Croissants

Pop out your crescent rolls and unroll the dough, separating it into triangles. Spoon crunchy peanut butter onto the widest part of the triangle and roll, with the peanut butter inside, toward the narrow end of the triangle. If you're getting fancy, curve the crescent roll inward like you just made a croissant.

9. Smooth Peanut Butter + Almond Coconut Milk = PB Milkshake

This is the easiest milkshake you'll ever make. Pour 12 ounces of your favorite milk or milk substitute (I used an almond milk coconut milk blend) into a mason jar or a container that has an airtight lid. Spoon in two teaspoons of smooth peanut butter, fastening the lid on securely. Shake vigorously until smooth. Place a Pinterest-worthy straw into your quaint mason jar and you're done.

10. Smooth Peanut Butter + Instant Pancake Mix = Peanut Butter Flapjacks

This recipe could be for breakfast, lunch, brunch, or dinner. For every one cup of instant pancake mix, add one tablespoon of smooth peanut butter. Mix with water (your pancake mix should have the precise proportion listed on the box), fry on both sides, serve with whatever topping you fancy &ndash like more peanut butter &ndash and be content with the world you live in.

How do you put peanut butter on everything? Please share your genius peanut butter hacks below!


Air Fryer Fried Peanut Butter Cup

I love carnival food, funnel cakes are my weakness but I also love those deep fried battered sweet treats! In the past along with the classic Fried Oreos and Fried Twinkies, I have also tried some Fried candy bars I enjoy such as a Fried Snickers bar. Well, I had the idea to do the same with a peanut butter cup! Check it out and try it, you will be glad you did!

Ingredients

Open the crescent rolls and flatten the dough out. Cute into squares, this should give you 4 squares of dough to use. Take the Peanut Butter Cup and wrap the crescent roll dough around each. Pinch ends to seal. Place in Air Fryer and set to 200 degrees. Cook for around 10 minutes, stopping halfway through to flip the fried Peanut Butter Cup. Serve warm right out of the air fryer and sprinkle to powdered sugar.


Fair Food Inspired Air Fried Peanut Butter Cups

So what is all the fascination behind frying up candy like peanut butter cups, Oreos, candy bars? Well, let me tell you, it is totally worth all the hype. I mean I love peanut butter cups like no other, but when they melt and marry with the dough that is wrapped all around them and baked up, it goes from the best dessert to can&rsquot be beaten. At least in our house, that is how strongly we feel about air fried peanut butter cups.

More Ninja Foodi and Air Fryer Recipes To Try


Reece’s Peanut Butter Cup Fudge

Directions:
1st layer: Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make make the peanut butter fudge.

2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reece’s Peanut Butter Cups into the fudge. I left a small space between them for a ‘cutting line’. Let cool until room temperature. Refrigerate overnight or until set. Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft. The milk chocolate doesn’t set up as solid as semi-sweet chocolate.

**to remove from baking dish, lift the plastic wrap from the sides and it should come right out.


Peanut Butter and Cereal

Now for something completely different: cereal-flavored peanut butter! We hadn’t thought of that before, but it just might work.

Smooth peanut butter with the satisfying, sweet crunch of cereal? Count me in!

Instagram snack blogger Junk Banter shared an image of the Fruity Crisp flavor, as well as a review of the decadent-looking treat:

Junk Banter gave a thumbs up to two of the three flavors. This reviewer was particularly impressed with the Fruity Pebbles combo, as well as the Cinnamon Toast Crunch-inspired flavor. Junk Banter was underwhelmed by the Cocoa Crisp flavor, however.

They’ve also recently come out with a new Maple Toast Crisp flavor, it appears!

Cereously Good

If you’re game to try these out, the Cereously Good Peanut Butters are available on the Peanut Principle site for $7.99 a pop. I can see these as a delicious spread on toast, a banana or even waffles!

However, if the idea of cereal and peanut butter just doesn’t make sense to you, The Peanut Principle offers other inventive flavors for peanut butter lovers with a sweet tooth. Dashing Thru the Dough is gourmet chocolate chip cookie dough peanut butter, Life of Pie is gourmet pumpkin pie spice peanut butter, Jungle A’ Peel is gourmet banana peanut butter and Tough Cookie is cookies ‘n cream peanut butter.

Would you try any of these unique flavors, or do you prefer your peanut butter on its own?

RELATED: Here are four recipes that will take your boxed brownies to the next level!