Tagged: peanut butter

Peanut Butter Popsicles

Peanut Butter Popsicles
I’ve been breaking my own rules lately. I have a policy that if I haven’t used a gadget, pot, pan or anything else in my kitchen in the last 6 months, I stash it away in a closet to test if I really miss it. If not, it’s ready to be donated. This system works well as long as I set aside the time to actually scan and reassess the crowded shelves in my cabinets.

Last weekend I rediscovered my popsicle molds, so before they hit their expiration date, I put them to use. I made a vegan peanut butter popsicles with almond milk and bananas. After they were frozen, I dipped them in fudge and sprinkled them with salted roasted peanuts. These guilt-free popsicles were a hit with everyone including my three-year-old.
Peanut Butter Popsicles
Peanut Butter Popsicles

Makes 8 3-ounce popsicles

1-1/2 cups almond milk
2 large ripe bananas
1/2 cup smooth peanut butter
1/4 teaspoon kosher salt
1 teaspoon agave syrup
4 ounces semi-sweet chocolate chips
2 tablespoons coconut oil
1/4 cup chopped roasted salted peanuts

In a blender, combine the milk, bananas, peanut butter, salt and agave syrup. Blend until smooth. Pour into the popsicle molds and freeze until firm.

Place a wax paper-lined sheet pan in the freezer.

In a microwave-safe bowl, heat the chocolate and coconut oil in 30 second blasts until melted and smooth.

Unmold the popsicles and dip them into the chocolate. Sprinkle with peanuts. Place the popsicles on the prepared sheet pan in the freezer. Allow the chocolate to harden before serving.

PBJ French Toast

PBJ French Toast
From kindergarten to well into adulthood, I took a peanut butter & jelly sandwich with me to work or school everyday. For some inexplicable reason, I never got sick of it. I looked forward to my midday routine. Last year I said goodbye to my beloved sandwich. Not forever, but for just for lunch. I’ve moved onto veggie-centric soups and grain bowls.

Feeling a bit nostalgic, I brunchified my favorite sandwich. I’ve partnered with Turano to share this recipe for PBJ French toast using their Pane Turano Italian Bread. These special sandwiches go heavy on the peanut butter and jelly. I wasn’t shy about slathering it on! This breakfast treat was finished off with maple syrup and a little powdered sugar.
PBJ French Toast
PBJ French Toast

Serves 4

4 slices Pane Turano Italian Bread
1 cup smooth peanut butter
1 cup jelly
1 large egg
1/2 cup milk
2 tablespoons butter
Maple syrup for serving
Confectioners’ sugar for serving

Cut the bread in half. Generously spread the slices with peanut butter and jelly to make 4 sandwiches.

Heat a large skillet or griddle over medium-high heat and melt about half the butter.

Whisk together the egg and milk and dip both sides of each sandwich into the egg mixture letting the excess drip off.

Cook the sandwiches for a few minutes on each side until they brown. Melt the remaining butter in the pan as needed. Drizzle with maple syrup and confectioners’ sugar before serving.

This post is sponsored by Turano.

Spicy Peanut Soup

Spicy Peanut Soup
I love natural peanut butter, but I hate stirring a new jar. My trick of storing it upside down to make the task easier hasn’t been working now that I’ve switched brands, and the jar is twice as big. After a mess of oil on the kitchen counter and on me, that was it. I dumped everything into the blender, and I had perfectly whipped peanut butter. I even timed it before my smoothie, so I saved a washing.

With my extra smooth peanut butter, I skipped the sandwich and made vegan spicy peanut soup with chickpeas and chunks of butternut squash. It had the thick consistency of stew, and each spoonful was hearty and mouth-tingling hot. I brought the leftovers for a week of lunches at the office, and it lasted longer than I expected. It was such a satisfying soup that I filled my bowl less than usual.
Spicy Peanut Soup
Spicy Peanut Soup
Adapted from Flour, Too by Joanne Chang

Serves 6 -8

1 tablespoon vegetable oil
1 medium white onion, roughly chopped
6 garlic cloves, peeled, smashed and minced
1 butternut squash (about 2-3 pounds), peeled, seeded and diced
1/2 teaspoon ground cumin
2 tablespoons crushed chile de arbol
1-2 teaspoons Sriracha sauce
2 teaspoons kosher salt
1/4 teaspoon black pepper
4 cups vegetable stock
1-15 ounce can chickpeas, drained and rinsed
1 cup smooth peanut butter
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced for garnish
1/2 cup chopped, salted, roasted peanuts for garnish

Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the squash, cumin, chile de arbol, Sriracha, salt and pepper. Cook, stirring occasionally, for about 10 minutes. Add the stock and chickpeas and bring to a boil. Reduce the heat to a simmer and stir in the peanut butter until combined. If the soup seems too thick, add a little water. Remove the saucepan from the heat and stir in the lime juice.

Divide the soup into bowls and top with cilantro, scallions and peanuts before serving.

Peanut Butter Tart

Peanut Butter Tart
My favorite dessert combination does not make much sense in the heat of summer unless it is in frozen form. Nothing satisfies my sweet tooth more than the perfect pairing of chocolate and peanut butter in any confection. With all the fruit at the market, it seems like a mistake not to bask in the bounty of berries or cherries with a crumble, slump or pie, but I am not one to default to dessert where fruit is the star. Chocolate is my vice of choice, and when that richness is paired with the nutty, salty flavor of peanuts, I am completely smitten.

Rather than reaching for a bowl of ice cream, I made a peanut butter tart that was served chilled straight from the refrigerator. The chocolate wafer crumb crust required minimal baking time in the oven, and our overworked air-conditioning thanked me. The filling was a simple combination of peanut butter, cream cheese, heavy cream and sugar. It had an additively light and smooth consistency that whipped up in minutes. The chocolaty crunch of the cookie crust was the ideal base for the refreshingly cool creamy peanut butter mousse.

Peanut Butter Tart
Peanut Butter Tart

Adapted from Bon Appetit December 2002

For crust
Butter for pan
1-3/4 cups finely ground chocolate wafer cookies (about 36)
6 tablespoons unsalted butter, melted

For filling
6 ounces cream cheese, room temperature
3/4 cup smooth peanut butter, room temperature
1 cup whipping cream, chilled
1/2 cup plus 2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F.  Grease a 9-inch tart pan with a removable bottom with butter.

Set aside 1 teaspoon of the ground chocolate wafers. In a medium bowl, stir together the wafer cookies and melted butter until the mixture has the consistency of wet sand. Press into the bottom and sides of the tart pan. Bake for 10 minutes. Allow the crust to fully cool before making the filling.

For the filling, use a handheld mixer to whisk the cream cheese and peanut butter until smooth. Clean the beaters.

In another large bowl, beat the whipping cream, confectioners’ sugar and vanilla extract until soft peaks form.  Whisk half the peanut butter into the cream mixture until smooth. Add the remaining peanut butter and whisk until fully incorporated.

To assemble the tart, spread the peanut butter filling evenly into the tart crust. Dust the top with the remaining ground chocolate wafers. Chill the tart in the refrigerator and serve cold.

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