When I graduated from the eighth grade, I didn’t attend the ceremony (it conflicted with my ballet recital), and I didn’t have a party (because, umm, why? It was the eighth grade.) But I did get an amazing gift — an ice cream maker and a Ben & Jerry’s recipe book. And let me tell you, having creative control over your own ice cream flavors is just dreamy. An ice cream maker is truly the gift that keeps on giving.
Tragically, there’s no place to store my ice cream maker in my apartment. It’s just too small. With three twenty-somethings, three twenty-somethings worth of stuff, the books (and cookbooks) of two twenty-somethings working in the publishing industry…
It’s tight quarters here in apartment 20. We keep our broom and mop stashed behind a mirror and a college-chic coat rack slung over the front door.
So you can imagine how excited I was to find a churn-free frozen yogurt recipe on one of by favorite food blogs. Yup. You read that right, I got to make froyo without my precious ice cream maker. It’s possible, people. If you dream it, you can do it.
This peanut butter banana frozen yogurt. And because peanut butter and Nutella are a match made in dessert heaven, I added a Nutella ripple. Just go for it. Trust me.
Peanut Butter Banana Froyo with Nutella Swirl
adapted from Shutterbean
makes about 1 1/2 pints
- 4 frozen bananas
- 2 cups plain Greek yogurt (I used 2%)*
- 1/2 cup creamy peanut butter
- 1/2 cup milk (I used 2%)*
- 1/4 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1/4 cup Nutella
In a sturdy blender, combine frozen bananas, yogurt, peanut butter, milk, brown sugar and vanilla until smooth. Pour into a loaf pan and freeze for 1 1/2 hours. Place Nutella in a microwave safe bowl and heat on high for 30 seconds. Drizzle on top of the frozen yogurt and use a knife to swirl into a marble pattern. Cover the frozen yogurt and return to the freezer for 3-6 hours, until mixture is firm.
* The higher the fat content of the dairy, the richer the froyo. I found 2% to e a nice balance of creamy-yet-guilt-free.
I’ll be perfectly honest, I’ve been thinking about these cookie sandwiches for a while. Peanut butter and Nutella is a flavor combination that won’t be ignored, forgotten, or shoved aside in favor of another recipe. But the sad truth is that I’ve purchased Nutella three separate times over the last few weeks only to EAT THE ENTIRE JAR MYSELF, SANS COOKIES.
Oh, well. I guess the third time’s the charm.
These cookie sandwiches begin with Heidi Swanson’s beautifully simple peanut butter cookies. These are quickly becoming my go-to peanut butter cookies. The recipe calls for a handful of ingredients that I nearly always have on-hand and the lack of refined sugar really allows the richness of the peanut butter to shine through. (What? You don’t keep a steady supply of maple syrup in your pantry at all times? Well that, my friend, is just plain weird).
Once baked and cooled, the cookies are slathered with a rich coating of Nutella. My personal preference is to generously coat both the top and bottom cookie for a truly indulgent sandwich experience.
But that’s just me. And I”m the girl who ate two full jars of Nutella by the spoonful before making and blogging these cookies. So I’m clearly biased. But come one! Nutella and peanut butter are a winning combination. These cookie sandwiches will not disappoint.
Peanut Butter Nutella Cookie Sandwiches
Recipe slightly adapted from 101 Cookbooks
Makes a dozen cookie sandwiches
- 2 cups all-purpose flour (I used Bob’s Redmill Gluten-Free)
- 1 teaspoon baking soda
- 1 cup all-natural, chunky peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just barely combined. Let the dough sit for five minutes and stir again.
Drop dough by heaping tablespoon-full onto parchment paper lined baking sheets. Crease each cookie with the back of a fork and bake for 10 minutes. Remove from the oven and let cool for five minutes before transferring to a wire rack.
Once the cookies are completely cool, flip them over and spread a generous helping of Nutella on the flat side of each cookie and pair them off into cookie sandwiches. Serve! Eat!