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Posts Tagged ‘peanut butter’

It’s not what you think, although I do love me some peanut butter, this is not a self deprecating post.  I was on the way home this week and needed to get some cash to pick up Little Sister’s birthday gift from a family I found on Craigslist ( The best way to find toys for a 3-year-old and brownie points since it’s a type of recycling).  I stopped in at Whole Foods, picked out a small armload and headed to the cashiers.  Forgetting to tell the cashier to run it as debit, I swiped and that was it, transaction done.  Regretfully, I asked to get cash back.  I had to buy something else!  Well, this little Piggy was the smallest thing nearby…

Oops!  Did I just buy more chocolate, when there’s a whole section of my fridge full of chocolate already?  There’s always room for more chocolate.  Well this little guy didn’t have to worry about residency, I ate him before he got too comfortable.  Mmmm… Very smooth chocolate center with a hint of peanut butter.  Don’t expect a Reese’s Cup here, just a mouthful of yum.  A cute pig-shaped mouthful of yum!

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The Austin Food & Wine Festival is long over now but I’m still enjoying one of the foods I sampled: peanut butter.

Two peanut butters actually.  White Chocolate Wonderful and The Bee’s Knees, which is infused with honey.  The flavor of The Bee’s Knees takes me back to my childhood when my busy parents made me peanut butter and honey toast in the summer.  We used to let a local bee keeper harvest honey from the boxes they installed in our clover fields.  It was a win-win agreement, more bees means better clover crops, better crops means more honey, more honey donated back to us!  We would get white plastic pails full of honey.  It was to die for when fresh and still liquid enough to pour.  If you think it’s a b&$%* getting hard honey out of those little bears, try dealing with a couple of gallons of hard honey.  Nevermind all that, just buy yourself a jar of this stuff and you’re done…

Want a jar for free?  Well, I happen to have one to give away to one lucky winner!  Rules are below:

  1. To ENTER to win a jar of The Bee’s Knees peanut butter leave a comment on this post, once per day allowed per person.
  2. You must live in the continental USA or Canada.
  3. No P.O. boxes, need a real address to ship you your prize.
  4. Winner will be chosen using Random.org.
  5. Winner has 4 days to respond after the contest closes on June 11, 2012 at noon (CDT) and winner is announced on this page.

Simple enough, eh?  Now for the recipes I came up with using these peanut butters.  You won’t hurt my feelings if you eat the whole lot straight out of the jar, this stuff is dangerous.  Otherwise, try one of these recipes.

Spicy Peanut Dipping Sauce

It’s been years since I ate satay in The Netherlands with chips and mayo on the side.  I’ve wanted to try making it at home for a while and took The Bee’s Knees for a spin with it.

  • 1 tablespoon oil
  • 3 red chilies, if dry soak in hot water and remove seeds
  • 2 cloves garlic
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon coriander powder
  • 3/4 cup The Bee’s Knees Peanut Butter
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce

Heat the oil in a small pan.  Chop the chilies very fine and add to the oil.  Add the garlic, lemon zest, ginger and coriander.  Stir until fragrant.  Add The Bee’s Knees peanut butter, water, soy sauce, and Worcestershire sauce and whisk smooth.  Add more water if you want it thinner.

Serve with grilled chicken or pork kebabs, fried egg rolls, or just over rice.

PB&J Smoothie

This might sound weird but the kids liked it and so did I!

  • 2 cups fresh strawberries, hulled and quartered
  • 2/3 cup plain low-fat yogurt, divided
  • 1 tablespoon Jamaica flower syrup (optional)
  • 1 cup crushed ice, divided
  • 1 banana
  • 4 tablespoons The Bee’s Knees Peanut Butter

In a blender combine the strawberries, 1/3 cup of yogurt, Jamaica flower syrup and 1/2 cup of the ice.  Blend until smooth.  Pour out and reserve in a large cup or measuring cup.  You should have about two cups of the “jelly” smoothie.  Now for the “peanut butter” half of the drink!

In the blender combine the remaining ice, yogurt, banana, and White Chocolate Wonderful Peanut Butter.  Blend until smooth and frothy.  This is also about 2 cups after blending.

Layer the two flavors in each glass to create a PB & J Smoothie.

White Chocolate Wonderful Cream Cheese Frosting on Gluten Free Cupcakes

Cupcakes rock.  Peanut butter is awesome.  This was fun to create!

  • 8 ounces soft cream cheese
  • 3/4 cup White Chocolate Wonderful Peanut Butter
  • 1 1/2 – 2 cups confectioner’s sugar, sifted

Beat the cream cheese to get it smooth.  Add the peanut butter and beat smooth again.  Add 1 1/2 cups of the confectioner’s sugar, add more to get a good frosting consistency.  Top some vanilla or chocolate cupcakes with the frosting and enjoy.

Full disclosure: I offered to write about Peanut Butter & Co in exchange for sample product.  These are my thoughts about the product and actual food that I made using the products mentioned in the recipes.

Crystal wins!

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A Simple, Delicious Gluten-Free Dessert

Simply hearing the word “dessert” after a good meal can conjure up smiles and anticipation. But, couple that with “gluten-free” and some cautious diners run for the hills. However, going gluten-free, either because of Celiac disease or simply thanks to dietary decisions, doesn’t mean giving up the sweet, gooey, chocolaty treats that draw a crowd to the table like nothing else. Nor does it mean scouring shelves and emptying wallets in pursuit of exotic flours or obscure ingredients, although many pastry schools now include these gluten-free techniques in their standard curriculum.

These Peanut Butter Cup Krispies are a twist on the classic Rice Krispies treat, a dessert that many enjoy without ever realizing that it is inherently gluten-free. Nutrition Degree Online recommends checking the label on your crispy rice cereal of choice to ensure that it is certified gluten-free, as some rice cereals do also contain wheat products. These crispy rice treats are a hit at barbecues, picnics and parties. They may even change some people’s minds about what it means to eat gluten-free.

Peanut Butter Cup Krispies

  • 21 large peanut butter cups
  • 1/4 cup butter or margarine
  • 10 oz. package of marshmallows
  • 1/4 cup peanut butter
  • 6 cups crispy rice cereal
  • 1 cup peanut butter chips

Unwrap the peanut butter cups and place face down in a foil-lined 9-inch square pan, sprayed with cooking spray.

Melt the butter in large saucepan over low heat. Add the marshmallows and stir until melted, then remove from heat.

Stir peanut butter into butter and marshmallow mixture until thoroughly combined. Stir in the crispy rice cereal.

Using a buttered spatula, evenly press cereal mixture into the pan, fully covering peanut butter cups. Let cool for 20-to-30 minutes.

Meanwhile, melt peanut butter chips using stove or microwave for 20-30 seconds at a time.

Flip the cooled pan upside down onto cutting board and remove the foil.

Drizzle melted peanut butter chips over crispy rice treats. Allow the dessert to set, then cut into squares of desired size.

Enjoy!

Sources

Cookies & Cups (2012)

Rice Krispies.com (2012)

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Little Sister was at the helm of the KitchenAid mixer for this recipe.  She was supposed to be supervising the making of big chewy cookies, which translates to counting the cups and spoonfuls of ingredients going into the bowl.  She wants to help mommy and I’m more than happy to have her with me learning the craft.

Unexpected things can happen when 2-year-olds bake.

I turned around for a second and Little Sis had grabbed the baking soda box and her measuring spoon.  As my eyes and brain tried to work together, she had already dispensed an unknown amount of the white powder into the bowl.  This would not have been so dramatic except there was whipped butter and a measurement of sugar sitting in the bowl at the time of her “addition”.

I had to guess how much was in there and left it as it was and hoped that it was enough and not too much.

Little Sister was allowed to stay and help.  She was now manager of the M&Ms.

Monster Cookies

Adapted from Chunky Peanut, Chocolate, and Cinnamon Cookies from COOKIES by Martha Stewart Living Magazine

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown rice flour (or use all-purpose)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup butter at room temperature
  • 1/2 cup smooth peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup M&Ms or Smarties
  • 1/2 cup dark chocolate chips

Preheat oven to 350ºF.

Mix flour, baking soda, salt, cinnamon in a bowl and set aside.  Cream butter, peanut butter with sugars.  Mix in eggs and vanilla.  Add a little of the flour at a time, then the chocolates.  Chill for 15 minutes (I didn’t).

Drop by large spoonfuls on baking sheets.  Flatten using your palm.  Bake for 10-14 minutes (it will depend on the size of your cookies).

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