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Posts Tagged ‘peanut butter’

As you know, I decided to make a tasty risotto for Nate the other day. But I realized that the meal was lacking in protein and I try to serve us balanced meals as often as I can.

I racked my brain trying to figure out what to serve with it, since I had zero desire to cook up any sort of meat. Nate suggested that I make an appetizer, and that’s when I remembered an interesting type of dip I’d seen going around the blogging world.

This dip is made with a bean base, like hummus, but with the addition of peanut butter and honey it becomes a wonderful spread for apples, graham crackers, or whatever else you want.

It’s simple to make too, since you just dump all the ingredients into a food processor. I used my small 3-cup one.

I hope you’ll get past the fact that this is made from beans and give it a try. This is a perfect way to serve your kids a snack that’s healthier than cookies and chips. Serve it to your family and don’t tell them what’s inside 😉


High Protein Peanut Butter Dip
Recipe by Me 

Serves 4  for a snack with things to dip

Ingredients
1 (15oz) can White kidney beans (aka cannellini beans), drained and rinsed
1/4 cup plus 1 Tbsp Smooth peanut butter
2 Tbsp honey
1 tsp vanilla extract
1/4 tsp cinnamon
Chocolate graham crackers and sliced apple for serving

Combine all ingredients in food processor and blend well.

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I was on my way to my friend’s apartment recently, and as usual was running seriously early. I never really understood people who are always fashionably late. I get so nervous that the subway will be delayed or the walk will take longer than expected that I allow WAY too much time.

It doesn’t really bother me, though, because I’m pretty good at keeping myself entertained. Sometimes this involves window-shopping, other times I find a good place to sit and either read the book that I always carry with me, play on my phone (i.e. pretend I’m doing something really important so people don’t look at me weird), or just occupy myself with my own thoughts.


It’s amazing how many random thoughts are going on in my head at any one time. Nate can attest to this, as I blurt out irrelevant things that makes sense to me at the time (Duh, I’m thinking about them!), but make no sense to Nate. He actually caught my incoherent blabbering on video the other day, unbeknownst to me. After watching it played back for me, I gotta say that I feel pretty bad for the guy and don’t know how he puts up with me.

As you can see, I’m very good at going off on a tangent! Aaaaanyway, so the other day when I was early and needed to waste some time in the Times Square area, I saw a store called World of Chocolate and could not refuse a quick time-wasting trip. I have to say, the name of the store was quite deceiving. It was a pretty big let-down considering it was all of about 100-200 sq feet of space and only had Hershey’s products.

While perusing the aisles, I came across a bag of mini Reeses Peanut Butter cups. Not only were they totally adorable (I love anything miniature!), but I imagined they’d be absolutely perfect for a cookie recipe. I was thinking pb or chocolate base but hadn’t made a final decision yet.

So I took these adorable chocolates home and waited til I had a spare moment to create something. I started with the recipe I had created for the Chocolate Chocolate chip cookies, but to add some extra pb flavor, I subbed peanut butter in place of the butter in the recipe. I wasn’t exactly sure whether this would work or not.

As I started to blend the batter I realized how dry and thick it was, so I threw in another egg. Again, I had no idea what this would do.

While the batter was still rather thick, I put giant 1/4 cup balls of dough on the sheets a

nd baked them up. When I took them out of the oven and onto the drying rack I was a little worried since each cookie felt like a brick. I swear, so heavy! So don’t get worried when your cookies turn out heavy too.

At this point I was slightly worried that they’d be all dried out on the inside. But lucky for me, this recipe ended up a win! They were the fudgiest chocolate cookies ever. Nate gave them a giant thumbs up!!

If you can’t find mini pb cups, you could easily chop regular pb cups into 1/4-1/2 inch sized pieces.


Chocolate-Peanut Butter PB Cup Cookies

Recipe by Me

Print this recipe!

makes 18-ish LARGE cookies

2 cups all-purpose flour
1/2 cup dutch processed cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
4 Tbsp melted butter
1 cup packed brown sugar
1/2 cup white granulated sugar
3 eggs
2 tsp vanilla extract
1 1/2 cups mini reese pb cups (or chopped reeses pb cups)

Heat oven to 325 degrees and have racks on upper & lower middle positions. Put parchment paper on 2 oversized cookie sheets (or do it in batches with smaller cookie sheets).

Whisk together flour, cocoa powder, salt & baking soda in medium size bowl. Set aside.

Mix peanut butter,  butter & sugars until thoroughly blended by hand or with electric mixer. Beat in eggs and vanilla until combined.

Add flour mixture to butter mixture and beat at low speed until just combined. Stir in pb cups.

Roll scant 1/4 cup dough into ball. Put ball on cookie sheet leaving 2.5 inches between each ball.

Bake about 15 – 18 minutes, switching sheets halfway through reversing sheets front to back and top to bottom. Cool cookies on cookie sheets. When cool, peel from parchment.

*Note, cookies will be very heavy when cooked!

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Do you ever do/say something to someone and you don’t quite have it in you to apologize with words, so you bake cookies instead? That’s never happened to me 😉

With all of the stress that comes with looking for a new apartment, finding a mover, scheduling time for painters to come, figuring out where the furniture will fit (actually, my mom took care of that- Thanks, Mom!), etc, you can imagine, perhaps, that my behavior over the past week or two hasn’t been stellar. Nate can attest to this.

Luckily, I have a patient man on my hands. He’s put up with my stressing, yelling, and ordering him around. And although he hasn’t helped me to take care of any of the details (except for getting his beloved FIOS set up), I can’t say that he deserves the rage I’ve let loose on him on several occassions.

So I thought that when he got home from work yesterday, I’d surprise him with the sweet smell of cookies wafting from the oven.

This is a recipe I came across online, although I’ve seen several variations in recent months and have been intrigued- Flourless Peanut Butter Chocolate Chip Cookies.

I was skeptical at first. How could 5 ingredients create such a moist, tender and delicious cookie? But one bite of the final product and I was a believer.

Try these for when you want to surprise someone special…or even to treat yourself. They take 25 minutes max from start to finish. Give them to the appropriate person and all will be forgotten…right, Nate 🙂


Flourless Peanut Butter Chocolate Chip Cookies

Adapted from Southern Living

Print this recipe!

Makes 2 dozen

1 cup chunky peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semisweet chocolate morsels

 Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

 Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Bake at 325° for 15 to 20 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

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Well, this was supposed to be a Cinqo de Mayo post, but Nate took the pictures I needed off of his camera and put them on his computer before I had a chance to get them. I was excited about being so blog-conscious, doing a mexican-inspired meal on Cinqo de Mayo, but he screwed it up 😦 (don’t worry, Nate, I forgive you, but you better not do it again) …so instead, I bring you dessert.

I decided on a whim the other day to reward Nate with some homemade brownies. I rarely make them from scratch, as I find the boxed ones to usually be superior. However, i thought I’d give them a shot.

Nate loves chocolate-mint, so my first inclination was to make an andes mint brownie. Sounds tasty, right? But then I remembered that we had tons of leftover, stale cookies that are basicaly the TJ’s version of Tagalongs. They were ok, but I thought that in a brownie, they’d taste much better 🙂 To amp up the peanut butter flavor, I also decided to make a layer of pb swirl on top.

Let me tell you, these turned out totally delicious. You could definitely substitute another cookie  in here…although I happen to think that a chocolate covered cookie would work best so that it melts a little.

And you could easily omit the pb topping. But that would be stupid.

Enjoy!


Peanut Butter Tagalong-Wannabe Brownies

Recipe by Me

Print this recipe!

Makes 16

1/2 cup (1 stick) butter or margarine, melted + 2 Tbsp, butter melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour + 2 Tbsp flour
1/3 cup Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
12 Tagalong (or similar) cookies

1/2 cup peanut butter
1/4 cup confectioners sugar

Heat oven to 350°F. Grease 8-inch square baking pan.

Whisk together 1 stick melted butter, sugar and vanilla in bowl. Add eggs; whisk well. Stir together 1/2 cup flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

In a smaller bowl, microwave peanut butter and 2 Tbsp butter for 30 sec – 1 min or until melted. Whisk in confectioners sugar and 2 Tbsp flour.

Pour 1/3 of chocolate batter into pan and spread out. Place the 12 cookies evenly over the batter and press lightly down. Put rest of chocolate batter evenly over cookies and lightly spread without disturbing the cookies.

Put blobs of the pb batter on top of the chocolate. Don’t worry about it looking nice. Using a knife, drag it through the pb and chocolate batter, creating a marbling effect. Tap pan on counter to get all air bubbles out.

Bake 25-30 minutes or until brownies are set and a toothpick comes out clean. Cool completely in pan on wire rack before cutting.

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Ho-tteok is a variety of filled Korean pancake, and is a popular street food of South Korea. According to Wikipedia, it is usually eaten during the winter season, which works out well for this blog post 🙂

It is believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. Unlike many Chinese pancakes, which often contain savory meat fillings, hotteok are stuffed with sweet fillings, to suit Koreans’ tastes. They traditionally contain a filling of brown sugar, chopped walnuts or peanuts and cinnamon, that melt when the cake is fried.

I think I first had Hotteok at a Korean supermarket I went to while briefly living in Texas. It was being made right there in front of me, and it came out so fresh and hot that I burned my mouth on the sweet, sugary filling inside because I couldn’t wait for it to cool. Needless to say, it was delicious. You’d think I would have learned my lesson but I always burn my mouth on hot foods due to my impatience.

The main reason I chose to make this (other than going along with the Asian theme of my last post) is because, out of curiosity, I bought some glutinous rice flour (also called sweet rice flour) the last time I was at the Asian supermarket. I don’t know what I was thinking, really. I thought you could just use it in place of white flour in any recipe. I believe you can  with regular rice flour, but the glutinous type is mainly used in Asian desserts. It’s chewy, from the gluten I suppose, which makes it workable and good for stretching around fillings.

These days, the types of hotteok have been changing continuously. Many variations have developed since the early 21st century, such as green tea, pink bokbunja, corn, and more. In my case, I decided to alter the traditional filling by using crunchy peanut butter in place of the nuts and adding some banana because…well because you can’t have peanut butter without banana (or chocolate) 😉

Though the glutinous rice flour can’t be found in a standard supermarket, you can find it in most large Asian grocery stores, or you can order it online. I highly recommend trying it. And with the leftover, you can make mochi ice cream!

The batter was so delicious that I may try thinning it out and making waffles with it. Whether you choose to make this for breakfast, dessert, or as a snack, I can guarantee you won’t be able to wait to eat it either…and when you burn your mouth, don’t say I didn’t warn you 😉

I submitted my recipe to Yeast Spotting!

 

Hotteok (Sweet Korean Pancake) stuffed with Brown Sugar, Peanut Butter and Banana

Adapted from One Fork, One Spoon
makes 8-10 small pancakes

¼ cup lukewarm water
2 tablespoons sugar
1 teaspoon active-dry yeast
1 cup flour
¾ cup glutinous rice flour
½ teaspoon salt
½ cup milk
3 tablespoons canola or vegetable oil

filling:
¼ cup brown sugar
1/4 cup crunchy peanut butter
1 ½ teaspoon ground cinnamon
1/3 banana, diced

Stir together the lukewarm water, one tablespoon of sugar, and active-dry yeast in a small bowl until the sugar and yeast dissolve.  Let it sit for 10 minutes, during which time it will start to bubble and foam.

Combine the flour, glutinous rice flour, salt and remaining tablespoon of sugar in a large bowl.  Add the yeast-sugar mixture and the milk.

Using your hands, bring the dough together into a sticky ball.  Knead it a couple of times, for about two or three minutes.  The dough will be sticky, but it should still come off your hands and stay together.  Cover with plastic and place in a warm spot for 3 hours.  (I put my oven on 200 for 30-40 seconds then turned it off and put dough in and turned on oven light)

After 3 hours, the dough will have doubled in size.  It will look pretty puffy.  Knead the dough a couple times until it becomes more elastic, but keep in mind that it will never become a smooth, elastic ball of dough.

Combine the brown sugar, peanut butter and cinnamon in a small bowl. Chop banana into small pieces and put to side.

Heat the oil in a large pan on medium-high heat.  Make sure your pan is hot before you start — your pancake should sizzle when it hits the pan or it won’t form a good crisp crust.  Oil your hands and pinch off a piece of dough, about 2-3 tablespoons.  Knead it into a smooth ball and then stretch it out into a loose circle, creating a depression in the middle.  Fill the depression with the sugar mixture, about a tablespoon worth.  Stretch and seal the dough around the sugar mixture and flatten it between the palms of your hands.

Drop the flattened ball of dough into the pan.  The oil should be hot enough to sizzle.  Smooth some oil on your spatula and press down on the ball of dough, flattening it further.  Continue making balls of dough until the pan has 3 or 4 pancakes in it. Be careful not to crowd the pan.

Fry the pancakes until golden-brown, about 3 minutes on each side.  Remove from the pan and let them drain on a paper towels or a wire rack.  Serve warm.

 

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