recipe: Mini peanut butter milkshakes make adorable desserts
Mary Bilyeu, Contributor
I grew up eating peanut butter virtually every day of my life. PB&J was always the sandwich du jour. As I got older, though, I expanded my horizons; now I rebel almost ferociously against tedium and monotony in my diet.
So after going through a long period of sharing peanut butter toast far too often with someone who eats it every morning (every single morning for the past three decades, no less), last year I got to the point where I simply couldn't stand the sight, smell or taste of it anymore — neither the toast nor the peanut butter.
Toast — meh, I can live without it. Peanut butter, though? I had to find a way to reclaim it. I haven't eaten it for more than a year now... something must be done about this!
Ironically, awhile ago my recipe for Thai-Style Peanut Noodles with Cucumber was a finalist in a contest sponsored by the Southern Peanut Growers' Association. And what, pray tell, was my exciting prize? Why, a year's supply of peanut butter, of course — 12 jars of the stuff! As Depeche Mode sings in "Blasphemous Rumours": "I think that God's got a sick sense of humour ...."
So I gave jars to Jeremy and to friends. I kept two for myself, because peanut butter does still make a fabulous ingredient for cupcakes, cookies ... and now milkshakes.
Slowly but surely, I am trying to ease myself back into eating peanut butter. I'm making mostly sweet treats with it, but also an occasional savory one. At some point, I hope to be able to schmear some on a piece of bread or on an apple and eat it straight.
Until then, though, a rich, lusciously decadent milkshake is a great way to reacquaint myself with the fabulous flavor of peanut butter. But these are so intense that they need to be offered in mini servings rather than as a full shake. They make adorable desserts!
Mini Peanut Butter Milkshakes
2 cups vanilla ice cream
1/2 cup peanut butter
1 cup skim milk
Place all ingredients in a blender and whiz them together until smooth. Pour into small glasses, top with whipped cream, and serve immediately.
has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.
Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: email@example.com.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.