The Keymaster’s Peanut Butter Parallel

 

You just never know where you’re going to find the next interesting recipe. Case in point, this one that I discovered in Ghostbusters: The Official Cookbook, a recent release for fans of the movies in the Ghostbusters franchise. My boys liked the original version of this movie so much that, having heard it again and again, as they seemingly watched it on repeat, I have memorized most of the dialogue. When I spotted this book (a real delight for fans of the series as well as young and beginner cooks), I couldn’t resist paging through. Because I am a fan of chocolate and peanut butter, this was a recipe that I had to try. It is delicious! I can’t imagine anyone not absolutely loving it. Prior to making this, it never occurred to me to include peanut butter with ice cream, or to melt peanut butter and use it as a topping, but rest assured, I will be doing this many times in the future. Instead of having Redi-whip on hand, I whipped my own cream. I think next time I’m going to add a little bit of peanut butter powder to the whipped cream to get the full effect.  This is rich and filling, but, oh so delicious.

 The Keymaster’s Peanut Butter Parallel
From Ghostbusters: The Official Cookbook

1 c. chocolate ice cream.
1 c. vanilla ice cream
3 T. smooth peanut butter
½ c. whole milk
1 c. whipped cream.
1 T. melted peanut butter
2 T. crushed honey roasted peanuts

In a blender, combine chocolate ice cream, vanilla ice cream, smooth peanut butter, and milk. Blend until smooth. Pour into a tall glass.

Top with the whipped cream. Drizzle over the melted peanut butter, top with crushed peanuts, and serve.

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Coffee Cabinet (Rhode Island-Style Coffee Milkshake)

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I must admit that I am one of those people who falls victim to those Click bait articles that profess to tell you the “best” food item in every state. It can be the best cheeseburger, BLT, fountain drink, dessert, you name it. Largely, I am disappointed in those articles because they often list places I’ve never heard of, in towns that I didn’t know existed, or when they do list my town, I am in strong disagreement with their choice. Recently an article on the favorite drink in every state was one that I couldn't resist. When I got to Rhode Island (I seldom last that long) I saw the words “Coffee Cabinet.” Now, I don’t know about you, but when I hear those two words I think of a place where I store bags of beans and coffee filters. That wasn’t the case here. Come to find out, in Rhode Island a Coffee Cabinet is a coffee milkshake. I thought that sounded pretty good, wonderful, in fact, but in viewing the recipe, I had to ask myself, Pattie, why use milk when you can use Kahlúa…so I did.

Oh, mama! Is this thing good! The coffee syrup alone makes this recipe worthwhile; it is sensational! Add it to your malt mixer, blender, or whatever you happen to use to make such beverages, along with coffee ice cream and Kahlúa and you have an adult winner. I thought of my dad today when I used his older-than-I-am Hamilton Beach malt mixer from the 50s. (You can buy a new version here, and you must, you simply MUST!) I grew up sitting on the kitchen counter watching him make shakes, until I was too big to lift. The malt mixer and I go way back, and it still works!

Coffee Cabinet (Rhode Island-Style Coffee Milkshake)
Adapted from seriouseats.com

For the coffee syrup:
1 c. strong brewed coffee
1 c. sugar
1/4 t. vanilla extract

For the coffee cabinet:
1 pint coffee ice cream
1/4 c. Kahlúa
1/4 c. chilled brewed coffee
2 T. coffee syrup

In a medium saucepan dissolve sugar in coffee. Bring mixture to a light boil then reduce to simmer. Simmer until the mixture has reduced to form a slightly thickened syrup, about 15 minutes. Remove from heat and whisk in vanilla extract. Cover and refrigerate to cool.

Add ice cream, Kahlúa, chilled coffee, and coffee syrup to blender or malt mixer. Blend until smooth. If you prefer a thinner shake, you can add additional Kahlúa and or chilled coffee, if desired.

 Top with a spritz of whipped cream and chocolate-covered espresso beans.