Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.

Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.

One year ago: Eggnog Cheesecake Bars with Cranberry Swirl

Two years ago: Hot Cocoa Blossoms

Four years ago: Latkas

EASY CHICKEN CURRY

Serves 4

Ingredients:

2 Tbsp olive oil

1 lb. boneless, skinless chicken breasts, cubed

1 lb. baby red skinned potatoes, quartered

2 carrots, peels and sliced

1 small white onion, sliced

1 Tbsp curry powder

1 cup plain Greek yogurt (I used whole milk Chobani)

1 (14 oz.) can evaporated milk (or coconut milk)

1 tsp salt

1 tsp ground black pepper

2 cups cooked basmati or jasmine rice

Fresh cilantro leaves, for garnish (optional)

Directions:

1. In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
2. To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
3. Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.

Source: Adapted from Semi-Homemade, September/October 2010.

Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. S’mores Pumpkin Pie – graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.

Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Pumpkin Pie Cream Cheese Truffles by Love and Confections
• Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
• White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
• Homemade Pumpkin Puree by Happy Food Healthy Life
• Pumpkin Mole by Curious Cuisiniere
• Drunken Pumpkin Seeds by Life Tastes Good
• Pumpkin Roll by A Day in the Life on the Farm
• Pumpkin Lasagna by My Catholic Kitchen
• Cinnamon Pumpkin Bread by Making Miracles
• Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
• Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.

Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).

One year ago: Cheddar-BBQ Turkey Meatloaf Muffins

S’MORES PUMPKIN PIE

Makes 1 pie

Ingredients:

CRUST

1/2 box (12 sheets) graham crackers, finely crushed (about 1-1/2 cup crumbs)

1 Tbsp brown sugar

5 Tbsp unsalted butter, melted

CHOCOLATE

5 oz. dark chocolate, finely chopped

2 Tbsp heavy cream

FILLING

2 eggs, lightly beaten

1-3/4 cups fresh pumpkin puree (or 15 oz. can)

3/4 cup sugar

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1-1/2 Tbsp flour

1 cup evaporated milk or heavy whipping cream

MARSHMALLOW

2-1/4 tsp unflavored gelatin (from 1 packet)

1/2 cup cold water, divided

3/4 cup granulated sugar

1/2 cup corn syrup, divided

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan and set aside.
2. To prepare crust, in a medium bowl combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for 4-5 minutes or until just set. Let cool slightly.
3. Increase oven temperature to 400 degrees.
4. In a small saucepan over low heat, combine chopped chocolate and cream. Stir until chocolate is melted and smooth. Pour into crust and spread into an even layer on the bottom.
5. To make the filling, in a large bowl mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
6. Carefully pour the filling into the crust without disturbing the chocolate and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely. (If making in advance, once cooled refrigerate. Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.)
7. To prepare marshmallow topping, place 1/4 cup cold water in a small dish. Sprinkle gelatin over and let sit for 5 minutes to soften.
8. In a small saucepan over medium-high heat, combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup. Bring to a boil, stirring occasionally, until mixture reaches 240 degrees F on a candy thermometer.
9. Place remaining 1/4 cup corn syrup into a large bowl. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. With a mixer on low speed, slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.
10. Working quickly, dollop marshmallow mixture onto pie and use an offset spatula to spread and shape it into a mound. Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast with a kitchen torch until golden brown and blistered. Serve at room temperature.

Source: Adapted from my Pumpkin Pie and Love & Olive Oil.

Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.

I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).

This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).

One year ago: Corn Salsa

Two years ago: Peanut Butter and Chocolate French Toast

Three years ago: Pumpkin Granola

HOMEMADE NACHO CHEESE SAUCE

Makes 2 cups

Ingredients:

i cup evaporated milk (can substitute with whole milk)

4 oz. pepperjack cheese, cut into cubes

4 oz. cheddar cheese, cut into cubes

1 Tbsp cornstarch

1-2 tsp hot sauce, optional

Directions:

1. In a medium saucepan over medium-low heat, add the milk and cheeses. As the cheese begins to melt, whisk in the cornstarch. Continue to heat until the sauce becomes smooth, bubbly and thickened. Stir in the hot sauce if using.
2. Remove from heat and serve in bowls or drizzle over nachos. Use additional milk to thin nacho sauce to desired consistency if needed.
3. Store in an airtight container in the refrigerator. Heat on stove top or on low in microwave for several minutes. Use additional milk if necessary to thin.

Source: Burnt Apple
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When I was a writing/studying maniac and wasn’t baking as much, Sarah brought these delicious treats into the lab (not the actual lab of course, just our office). I immediately pulled out my camera and took pictures of them while asking for the recipe. I finally acquired said recipe, so today’s recipe was not made by me, but still felt the need to share it with the world. Just as the name indicates, they are graham cracker bars with a sweet cream filling with pecans and coconut. Yea, they’re pretty stinking amazing. They also don’t require turning on the oven which is always a plus.

One year ago: Peanut Butter Biscoff Blondies

GRAHAM CRACKER BARS

Ingredients:

BARS

Full box of graham crackers (maybe more depending on pan size), divided

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 small can evaporated milk

1 egg, lightly beaten

1 cup pecans, finely chopped

1 cup coconut

ICING

6 Tbsp unsalted butter, melted

3 cups powdered sugar

2 tsp vanilla extract

2 Tbsp milk

Directions:

1. Lightly grease a large jelly roll pan. Place one layer of graham crackers on bottom of pan, and set aside.
2. In a medium saucepan over medium heat, add butter, sugar, evaporated milk, and egg. Cook, while stirring, until boiling. Set aside to cool slightly.
3. In a medium bowl, mix together 1 cup crushed graham crackers, pecans, and coconut. Stir into custard.
4. Spread custard mixture evenly over graham crackers. Top with another layer of graham crackers. Press down slightly.
5. While the bars cool, prepare the icing. In a large bowl, beat together the melted butter, powdered sugar, vanilla, and milk. Spread icing over bars.
6. Allow to cool then cut into bars. Store in the refrigerator.

Source: Sarah’s mom

I’m at a loss of what else to say, because after two weeks of mental freedom I am back to the grind getting ready to set up more 12 hour experiments while attempting to write up two papers to be published on my research and then my dissertation in time to graduate this spring. Eeeek! Hopefully the food juices will not run completely dry inside of my brain in the meantime.

One year ago: Sweet ‘n’ Spicy Hawaiian Pizza

Two years ago: Spinach Tomato Tortellini

SKINNY CREAMY ITALIAN CHICKEN SKILLET

Serves 4

Ingredients:

CHICKEN

1/2 bottle Lowry’s Garlic Herb Marinade

2 Tbsp pesto

4 small chicken breasts

PASTA AND SAUCE

8 oz. penne pasta

2 tsp extra virgin olive oil

1/4 small onion, minced

Salt & pepper

2 garlic cloves, minced

1/2 cup reduced sodium chicken broth

8 oz. tomato sauce

1 cup evaporated skim milk

1 tsp all-purpose flour

4 tsp pesto

Crushed red pepper, to taste (optional)

Directions:

1. Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
2. Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
3. Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour, pesto and crushed red pepper if using. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.

Source: Iowa Girl Eats

This fake-out Chicken Gnocchi Soup might be easier to make than convincing yourself to put on pants to order it out. It’s creamy comforting goodness in a bowl.

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Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace DVD). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.

The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the chicken gnocchi soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this chicken gnocchi soup is at all like theirs then it might be my favorite on their menu.

I served this chicken gnocchi soup with toasted whole wheat bread that had been buttered and sprinkled with garlic powder. Mmmm.

One year ago: Apple Butter Granola

CHICKEN GNOCCHI SOUP

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium onion, diced
• 1/2 cup celery, sliced (about 2 stalks)
• 2 garlic cloves, minced
• 4 Tbsp unsalted butter
• 4 Tbsp olive oil
• 1/4 cup all-purpose flour
• 1 quart half and half
• 1 cup shredded chicken
• 1 cup carrots, shredded (about 1-1/2 large)
• 16 oz. package prepared gnocchi
• 2 cups reduced sodium chicken broth
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste

Directions

1. In a large stockpot, melt the butter and olive oil. Once warm, add the onion, celery and garlic and saute. When the onion is clear, add the flour and whisk vigorously form a roux. Stir and cook a minute.
2. While whisking, slowly pour in the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
3. Meanwhile in another pan, cook the gnocchi according to package directions. When the soup gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.

Source: Adapted slightly from Pass the Sushi.

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Post updated 11/10/2023, photo above is the original.