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Tag Archives: Peanut Butter

Peanut Butter Cookies

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An old-school classic to be sure.

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My mom made these all the time, but they weren’t quite as small.

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I was willing to accept the size as soon as I realized that they are 130 calories per serving and that one serving is two cookies!  Which of course means that I have four at a time, and some milk.

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This recipe is from Ellie Krieger and Comfort Food Fix.  Rest assured that my mother never used natural peanut butter.

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Did I mention that you will wind up with 42 cookies?

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I promise that I am really going to try to share these with my friends.

Eat Well and Savor.

 

 

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Peanut Butter-Chocolate-Oatmeal Cereal Bars

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I don’t know what I was thinking.  Maybe I was overwhelmed by the superlong name of the recipe.  Whatever the reason, I took zero prep pictures.

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Maybe it’s because oatmeal just isn’t that photogenic.

This recipe is from Southern Living, circa April 2011.  The bottom layer is an oatmeal crust, of sorts.  The middle is peanut butter and Rice Krispies cereal.  Then on top is melted semisweet morsels and peanut butter morsels, sprinkled with chopped peanuts.

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Only one problem with these babies:  48 servings.  By the end of the week the peanuts did get a little stale, but I did my part and finished them off . . . after I pawned a half dozen off on my friend Marnie.

Eat Well and Savor.

Salted Peanut Butter Cake Balls

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I really wish someone would write a whole cookbook on things that you can do with salted peanut butter.

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They totally remind me of buckeyes!

I actually feel a little bit guilty about these.  My friend Avery gave me a cake ball baker two years ago for Christmas.  I generally don’t like to jump into the latest trend, but I do get a birthday cake pop at Starbucks every once in a while.   Needless to say, said baker is still in the box and sitting in the basement.

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Then I stumbled upon a little book simply called Cake Balls by Robin Ankeny and Charlotte Lyon.  It turns out you pretty much just bake a cake, crumble it, mix with some frosting, roll it into balls, and voila.  I realize I’m probably the last person on the planet to learn this.

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The point is that the cake ball maker is still collecting dust.   Please, don’t tell Avery.   She just had twin girls three weeks ago, so she won’t have time to read this blog for another 18 years.  Did I mention she already has a two-year-old daughter?

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Cake balls were really just an excuse to use these cutie little wrappers.

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The book describes cake balls as amazingly delicious bite-size treats.  I couldn’t have said it better myself.  And here’s a secret:  I used a boxed mix and a can of frosting.  The book contains recipes from scratch, which I am usually a stickler for.  I figured if I was going to spend time scooping, rolling, and dipping, then I deserved a shortcut.

Eat Well and Savor.

Good Morning Sunshine Bars

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Yes, I ate these for breakfast.

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I figured since it’s just cereal and peanut butter, with a little chocolate and corn syrup, it can’t be any worse than a pop tart. Besides, I made my own peanut butter.  All of this under the tutelage of Matt Lewis and Renato Poliafito and their third book: Baked Elements.

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I boxed these up and then ran out of patience for the perfect picture. . . then somehow they have managed to disappear.

Eat Well and Savor.

Ohio Buckeye Candy

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Isn’t this perfect timing?  Buckeyes are my go-to Thanksgiving treat AND the Buckeyes jut beat Michigan and are undefeated!

I have seen many variations on this recipe and I am always tempted to try them, but I stick with the original.  No pun intended since my copy is on a refrigerator magnet.  It’s the same one my mom uses and it saves me from having to dig out the book.

Mix together 3 cups of creamy peanut butter, one and 1/2 sticks of softened butter and 2 pounds of confectioner’s sugar.  Form them into small balls.  The recipe doesn’t say this, but it’s best to chill them in the fridge for a half an hour or so.  That will keep them from slipping off the toothpick when you dip it into the melted chocolate.  The magnet says 16 ounces of dipping chocolate.  I can never remember if I prefer dark or milk.  I think this time around I’ve come to the conclusion that dark is better.

You can melt your chocolate in the microwave or a double boiler.  I actually saved this old slow cooker and use it expressly for buckeye dipping because the shape of the lid is perfect for keeping a grip on the peanut butter balls.

Speaking of the peanut butter balls, I was a little too tired to do the dipping so I left them naked in the fridge overnight.  It was a joy to be greeted by the lovely aroma of peanut butter the next morning.  Why aren’t there peanut butter scented candles and air fresheners?

I hope everyone had a fabulous Thanksgiving.

I’m quite proud of my little table for two.  Especially the centerpiece.  I saw it in the Pottery Barn catalog and had to recreate it.  Here’s the things:  those little corn cobs are individual pieces.  Let’s just say I had to dig out the glue gun while the turkey was cooking.

I always hear this talk about centerpieces.   Many of them are elaborate and huge.  They’re usually beautiful, but I always wonder about those.  Growing up in our house the food was the centerpiece.

Everything came out great, except my stuffing was a little too moist.  I put it  back in the oven, spread it out on a cookie sheet, and promptly forgot about it.  That’s a recipe for charcoal.  I’ll try not to repeat that next year.

In other news:

This pumpkin had a little too much turkey, and she will do anything for a patch of sunshine.  In case you can’t tell, she climbed up onto a folding chair.

Eat Well and Savor.

 

 

 

 

Peanut Butter

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That’s right I said peanut butter.  I made my own peanut butter.  I can’t believe how easy it was:   peanuts and peanut oil.   Done.

I know.  It looks like soup.  

What’s more important is why I made peanut butter.  Of course I have a new book:  Make the Bread, Buy the Butter by Jennifer Reese.  In the beginning she tells a charming story about Uncrustables.  If you don’t know what they are, I’m happy for you.  They are premade PB&Js in the frozen section, made by Smuckers.  Her reaction was similar to mine:  what has the world come to that you can’t even make your own sandwich?  Now, even though I don’t have kids, I realize these are targeted to busy moms.  To whom I say:  shame on you. 

Anyway, now that I’ve fallen off of my high horse, it occurred to me that it wasn’t too many years ago when housewives probably made their own breadcrumbs.  I confess, at the moment I have three different cans in my cupboard.   

The gist of the book is that the author did the research on what’s worth making and what’s worth buying.  So stay tuned.

I give this one two thumbs up.

You know I love a good closeup.

Eat Well and Savor.

 

 

Chicken Sate with Spicy Peanut Dipping Sauce

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Let me just start by saying that I wanted to lick the plate.  There.  That should do it as far as a review goes. 

This is another Ellie Krieger recipe from The Food You Crave.  EK says you can use the dipping sauce for veggies or just toss it with spaghetti.  I only hope that I have some left.   I had this for dinner with some green beans on the side, which were also amazing with the dipping sauce.  This is actually in the Nibbles & Noshes section of the book, which, to me, has happy hour written all over it.

I’ve stated before that for baking with peanut butter I am a firm believer in Jif.  When it comes to my PJ&Js, I am in love with Peter Pan honey roast.  However, in my never-ending quest for variety, I have also come across Peanut Butter & Co.  I think the first flavor I was attracted to was cinnamon-raisin.  They also have a dark chocolate and a white chocolate, along with a couple of variations of smooth, honey, and maple!  Last year I bought a six-pack at a cooking show.  That’s right, I said a six-pack of peanut butter.  Today I used Smooth Operator.  Just like with my nail polish (thank you OPI)  I think the name makes it all worthwhile.

Eat Well and Savor.