So I’m back in NY for a few weeks. As soon as I got here, I was greeted with thunder storms and chilly summer weather. Can’t complain though, the comforts of home outweigh the bad weather, not to mention I was pleasantly overwhelmed by the color green today. It’s totally unlike the west coast in terms of greenness. When I went out early in the day and took in my surroundings, my eyes went into overdrive with the sheer amount of shrubbery: I have become accustomed to its absence. Then again, we live in a heavily wooded location, although I suppose that’s like most of the areas around here.
What does chilly weather call for? Toast! Cinnamon raisin toast is my fav, especially a fresh baked bakery loaf. I decided to try out a new spread with some inspiration from Kristina at The Chocolate Peanut Butter Gallery. I devised a delicious combination of some of the world’s best ingredients: chocolate, peanut butter, honey and cream cheese. I prefer my spread with more of a cream-cheesy base, but you can certainly up the honey, peanut butter and chocolate for a more decadent treat. If you’re like me, you’ll try to put the cream cheese back in the tub only to discover about 50% extra, which naturally takes a journey on the flying spoon and straight to the mouth.
Hey folks, don’t forget about Peanut Butter Exhibition #3 – Cakes/Cupcakes. We’ve already got some darn good recipes, be sure to submit yours! I’ll be developing my own creation for the contest as well.
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1 tub (8oz) fat free cream cheese
1/4 cup creamy natural peanut butter w/ salt
2T good-quality cocoa powder
2T honey
Instructions:
1. Empty the cream cheese tub into a small bowl and whip with a spoon or whisk until very smooth and creamy (an electric mixer or blender works better). Mix in the cocoa powder until well distributed. Add the peanut butter and honey and mix well. Spread on everything!
Additional Info:
Once you add the above quantities, adjust according to your personal taste. You may want it less sweet, more chocolatey or more peanut buttery. Alternatively, you could add peanut butter and melted dark chocolate into the cream cheese, omit the cocoa powder and only add honey as necessary.
Just look how creamy it comes out!
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NY has its own way of welcoming you home, eh?
Nick, this looks really delicious. Are you familiar with black bottom cupcakes? They’re dark chocolate cake with cream cheese baked in the middle. Your chocolate peanut butter cream cheese would take that recipe to another dimension!
Ahh, don’t let that horrid weather get you down – enjoy every moment that you’re home in NY! :0)
Damn, that cream cheese is extra-creamy – so luscious-looking!
You do have a way of bringing out the unusual. I actually think this combination would be da bomb.
Hi Nick,
I was so disappointed to find out that someone had already started a peanut butter blog, but honestly, I love your creations and recipes! I’ve started a blog, http://tinglingtastebuds.blogspot.com/ which probably will feature a lot of peanut butter, which I am obsessed with…please check it out in the future…Cheers!
celine, we have a love-hate relationship.
e, I have heard of them, but never experienced one. Did you make them once on your site? I feel like I saw them there once.
veggiegirl, I’m still keepin positive! At least there are some darn good restaurants around here to keep me busy.
giz, it is! Although I think everyone will need to adjust it to their tastes, some like it more/less sweet and some like it more peanut buttery (me for example).
This spread is out of control! I think it contains 4 of my favorite things in the world! So much yum!
Ooooh, peanut butter cream cheese! LOVE this idea! :)
Genius!!!
I am now swimming in a puddle of my own drool…. :)
Joy, It really contains the 4 best ingredients ever!
Julie, Sorry about that, maybe you can mop it up with the toast you should be putting this cream cheese on!
Nick -( I am new to blogland and am just now browsing through your posts) – you should seriously think about opening a peanut butter-themed restaurant. Your recipes all sound amazingly scrumptious! I look forward to seeing more of your genius ideas :)
First off, welcome! Thanks for the comments. I have thought about it. Once I finish grad school and move back to the East Coast I’m going to give it some deeper thought and keep my eyes open for any opportunities or business partners. I’ll let you now when the grand opening is =) ~ Nick
Hi Nick!
I’m itching to make this but I was wondering how you stored it? Did you just put it back in the container or put it in a new one? I didn’t know if it would fit because of the extra ingredients.
Hey Shelby, I either use a little bit of the mixture before I re-cap it or just dump it all into a tupperware or empty pb jar or something. ~ Nick