Peanut Butter and Chocolate Spread Rolls
Chocolate peanut butter bunsThis is a sponsored article written by me on behalf of PB2 Foods. All opinions are entirely mineWouldn't you agree that almost everyone would like to wake up to a freshly made batch of peanut butter and chocolate spread rolls?Mmhm! My family was, without a doubt, lucky during the process of testing […]

Chocolate peanut butter buns
Chocolate peanut butter buns

This is a sponsored article written by me on behalf of PB2 Foods. All opinions are entirely mine

Wouldn't you agree that almost everyone would like to wake up to a freshly made batch of peanut butter and chocolate spread rolls?

Mmhm! My family was, without a doubt, lucky during the process of testing the recipe for these rolls.

I have been making them for almost two weeks. Since I partnered with PB2 Foods last summer I used their products to test all kinds of sweet and savory recipes.

Chocolate peanut butter buns

I loved their products even before this collaboration, so I feel good working with a brand that I really love to use.

Anyway, you all know how much I love peanut butter, so this way I can use it as a powder in my smoothies, baked and non-baked products, as well as in savory dishes without mess.

Speaking of baked goods, these rolls started out as PB2 powder, quickly made into PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

Chocolate peanut butter buns

However, when I made them with chocolate spread, my entire team of skilled taste testers agreed that they were so much better than the ones with jam. The sad part is that I decided with them.

I mean, they tasted delicious, but the peanut butter and chocolate spread rolls tasted noticeably better. See, I'm trying to create recipes that you might like too. This is why I am tasting test recipes with my team so that you all can enjoy them as well.

Now that the holiday season has arrived, a cozy aroma will envelop your entire kitchen like a warm blanket and make your home even more cozy and warm.

Don't you like this time of year?

Holiday cooking

This time I used PB2 pure peanut powder, which is great for baking. PB2 Pure is the original formula of PB2 redesigned to its essence. It is literally a single ingredient product - just 100% natural roasted peanuts, and that's it. No added sugar, no added salt, no added preservatives.

It's Kosher, Vegan, and Gluten-Free: Not only are PB2 products GMO-free, they also work well with a wide variety of dietary preferences.

You have to try these delicious chocolate peanut butter spread rolls. Please remove your ads to watch a video on how to create these rolls. Thank you!

Holiday cooking

Other recipes you might like:

GLUTEN FREE CHOCOLATE WAFFLES PB2

SWEET FRUIT PIZZA WITHOUT BAKING

Tofu and vegetable stir-fry with peanut butter sauce

Preparation time: 10 minutes

Cooking time: 25 minutes

Additional time: 1 hour

Total time: 1 hour 35 minutes

Easy, hot and tasty peanut butter and chocolate buns.

Ingredients

ENTRANCE

  • 1 envelope of dry yeast
  • 1 teaspoon of sugar
  • 1/4 cup milk, warm to the touch

DOUGH

  • 4 cups of all-purpose flour (500 g / 1 lb), plus a few more tablespoons for dusting the work area
  • 1/2 teaspoon of salt
  • 1/4 cup granulated sugar
  • 2 tablespoons of PB2 pure peanut powder
  • 2 large eggs, well beaten
  • 3 / 4-1 cup hot milk (or water)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon of oil, more to grease the bowl of dough

FILLING

  • 8 c. PB2 pure peanut powder + water
  • 1 / 4-1 / 2 cup chocolate spread

PB-CREAM CHEESE ICING OPTION

  • 1 block of cream cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of PB2 pure peanut powder

CLASSIC GLAZE

  • 2 tablespoons heavy whipped cream
  • 1/4 cup powdered sugar, more if needed
  • 1 teaspoon of vanilla extract

Instructions

ACTIVATE THE YEAST

  1. It's not necessary if you have instant dry yeast, but I like it. So heat the milk for about 20 seconds in the microwave-safe bowl or mug until warm to the touch, then add the sugar and dried yeast.
  2. Stir and let the yeast start to bubble.
  3. When you see the yeast bubbling and thickening on top, it's ready. It usually takes about 3 to 5 minutes, depending on the temperature. Never use milk or hot water.

PREPARE THE DOUGH

  1. Measure and mix the flour, salt, sugar, PB2 Pure Peanut
    Powder, etc. Mix them together.
  2. Add activated yeast.
  3. Using the kneading attachment on your blender, start mixing slowly while adding 2 mixed or beaten eggs, room temperature butter / soften and the rest of the hot milk.
  4. Set the mixer to a higher speed and continue kneading for about 3-4 minutes or until the dough is
    become a ball and come off the sides of the mixer bowl.
  5. Do not over mix, there is no need. The dough will be softer to the touch. Oil the dough and cover. Place the dough in the oven or microwave so that it can rise. If your oven has a proof setting, now is a great time to use it, otherwise just keep it in the oven turned off. Let rise for the first time for about 45 minutes to 1 hour maximum.
  6. It will double in size. Knead, then let stand for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hours / night before making buns.

NOTE: You don't need to cool the dough, but it comes out so much better, and it's easier to spread. After cooling, let it sit at room temperature for about 10 minutes before spreading it out. This is optional!

FILLING

  1. Divide the dough into two equal parts. Roll out the dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You don't have to split the dough, but I liked these little rolls.
  2. Mix PB2 powder with water to create peanut butter spread. Follow the instructions on the back of the package. The spread should be just a little thinner, so consider adding a tablespoon or two more.
  3. It would be really difficult to spread this is not the case. In addition to the PB spread, evenly add the chocolate spread. You can add chopped nuts if you prefer.
  4. Slowly roll the dough until the end. Pull the ends to have a uniform end. Cut it in half, then cut the cylinder into equal slices. These
    two pieces of dough make 20 to 22 small rolls.
  5. Place cut side up and a 9 x 13 inch baking dish evenly spaced.
  6. Cover the pot with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to an hour. if you have an oven with a temperature measurement in the preheated oven for proof.

COOKING

Preheat the oven to 375F and bake for 25 minutes. This too
depends on your oven and baking dish.

NOTE: If you bake in the ceramic pan and then bake at a lower temperature I would do the same if you choose to bake it in cast iron, however, for a classic metal / nonstick baking pan, bake at 375F for about 25 to 27 minutes, or until golden brown.


ICING

  1. While the buns are baking, make the icing. I like it with cream cheese made from cream cheese so you have to mix it until it is well mixed. I added PB2 powder for a delicious warm peanut butter taste. If you prefer a regular classic icing, whisk together the
    cream, sugar and vanilla in a small bowl until smooth.
  2. Transfer the pan of cinnamon buns to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread frosting on rollers and serve immediately.
  3. Store in the refrigerator after
    cool for 3 days. Reheat before eating for the best taste.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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