Showing posts with label Peanuts. Show all posts
Showing posts with label Peanuts. Show all posts

Sunday, October 06, 2013

Honey Nut Popcorn—Secret Recipe Club

Honey Nut Popcorn

In my new adventures of giving up gluten and refined sugar, I am sometimes finding it difficult to find treats that will cure certain cravings I have.  I’ve been using raw honey in many things.  When looking through my October blog assignment for the Secret Recipe Club, I found one of the things I’ve been wanting—something crunchy with a little sweetness!

This Honey Nut Popcorn hit the nail on the head!  I was assigned Kate’s blog, Kitchen Trial and Error.  There is definitely lots to see and try on her blog.  The cookies alone that she’s posted made me pine for those good ol’ days of making lots and lots of cookies.  You know, I haven’t given up on making goodies for other people, so I do still get to dapple in the good stuff when I want.  Kate lives in New York state, has a hubby and a cute baby boy (Boys rule!).

While we always have a full fruit basket here and plenty of other healthy choices for snacks, there is definitely a fair share of other treats available often.  As I mentioned, I’ve been craving popcorn.  My current favorite is white popped corn that I make with our Presto Stirring Popcorn Popper.  You put a little oil in the bottom of it, then add the popcorn and a little arm turns it around and around as it pops.  I’ve been loving using coconut oil and just putting salt on the popcorn.  You’ve got to try the white popcorn, the kernels are smaller and more tender.  You can get the white popcorn in most stores. 

Along came this honey nut popcorn and I was sold on trying it.  I did adapt Kate’s recipe that she got from Healthy Food For Living.  That recipe used some honey and some corn syrup.  I just used all honey.  Also instead of vegetable oil, I used coconut oil.  The honey nut popcorn is great!  Some peanut butter and peanuts are added to make it nutty.  It would be fun to try with almond butter and almonds.  That’s it, I’ve just decided, as soon as the honey nut popcorn I made is gone, I’ll have to try that.

Such simple ingredients and still a great treat.  Sure, it might not be just the same as a buttery caramel popcorn, but it works for me.  The boys tasted it and like it okay, but are leaving it alone and I’ve been enjoying it here and there throughout this week. 

Honey Nut Popcorn

Honey Nut Popcorn, by Katrina, Baking and Boys!, adapted from Kate at Kitchen Trial and Error

4 quarts popped popcorn (1/2 cup kernels) *I used white kernels

1/2 cup salted peanuts

2 tablespoons organic coconut oil

1/2 cup raw honey

1/4 cup smooth, natural peanut butter

1/2 teaspoon kosher salt

1/2 teaspoon vanilla extract

Preheat oven to 250 degrees F.  Line a rimmed baking sheet with Silpat or parchment paper. 

Put the popped popcorn in a large bowl with the peanuts. 

In a saucepan over medium heat, combine the coconut oil, honey and peanut butter.  Stir constantly and cook for two minutes.  Remove from heat and mix in the vanilla and salt.  Pour the peanut butter/honey mixture over the popcorn and peanuts and stir to coat evenly using a wooden spoon or heatproof spatula.  Spread the popcorn in an even layer on the baking sheet.  Bake for 30 minutes, stirring every 10 minutes.  Cool completely before eating and store in an airtight container.

Honey Nut Popcorn 3

Great sweet, crunchy treat for snitching a handful now and then!  Great blog, Kate!  Really enjoyed it and will be back.

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Monday, August 19, 2013

Salsa Asada in the Blendtec

Salsa Asada

My wonderful husband bought me a Blendtec!  We are having so much fun making all kinds of things in it.  Since making diet changes that include not eating gluten, I was wanting to make my own almond flour and other nut flours and butter.  It was wearing out my food processor.

We have already (in less than a week) made countless smoothies, almond butter, peanut butter, soups and this delicious salsa.  The Blendtec comes with some great little recipe books that we are plowing through.   We did end up making a change to the recipe from Blendtec recipe, they used fresh vine-ripened tomatoes, but since we didn’t have any at the time, I used some canned whole tomatoes.  Here’s the link to a lot of their great recipes, but the Salsa Asada one isn’t on their website.  Lots of other good ones though!

Super simple to make, just added all the ingredients to the blender and pulse a few times until it was the consistency we wanted.  You can pulse less if you like a chunkier salsa.  I like mine to not have really any chunks at all.  This salsa has a little different kick in it from some liquid smoke and some vinegar.  It is otherwise pretty similar to the one we make most often, called Mildly Wild Salsa.   Try this one if you like a little kick.  Don’t tell those who try it what it is that is in it and see if they can guess what that smoky flavor is.

Salsa Asada, by Katrina, Baking and Boys!, adapted from Blendtec

2—14 oz. cans of whole tomatoes, drained

2 jalapenos, skins blackened over gas stove (for extra spiciness, don’t throw out the seeds and ribs, just cut off the tops)

1 small shallot (or 1/4 medium onion), peeled and chopped into 4 quarters

2 cloves garlic, peeled

about 1/3 cup fresh cilantro (or to taste)

1 tablespoon distilled white vinegar

1  1/2 teaspoons sea salt

1/2 teaspoon all natural liquid smoke

With a gas burner on medium heat, set two jalapenos over the rack and blacken each side.  You can hold them over the flame with tongs as well, it is often necessary to move them around to get even blackening.  Once they are blackened, put them in a bowl and cover it.  In the bowl of a blender, add the drained canned tomatoes (there were about 4-5 whole tomatoes in each can).  Add the shallot, garlic, cilantro, vinegar, salt and liquid smoke.  Remove the skins from the jalapenos by rubbing them with a paper towel.  (Don’t rinse away that grilled flavor!  A little black skin left on them is okay.) 

One all the ingredients are in the blender, pulse it in 1-2 second pulses until it is the desired consistency.  Pulse less if you want chunky salsa, more if you want it smoother. 

(This was a little spicy for me, but others in the family loved it.  I would remove the ribs and seeds from one jalapeno next time and left them in the other.)

Homemade nut butters in the Blendtec

With the new Blendtec, it has the big jar, but we also got the smaller one that is used more for making nut butters.  If you’re going to get a Blendtec, I would recommend getting the smaller jar (for an added price) as well (though you CAN still make nut butters in the bigger jar).  Also not pictures, I made sunflower seed butter—within seconds!  When I was doing these butters in my food processor, it was taking 10-15 minutes to get it to a smooth consistency and I think my food processor would have eventually died for the overworking. ;)

It would be overkill if we took pictures of all the smoothies we’ve been making and Kevin made a tortilla soup (all the raw veggies are just added to the blender, then you push the “soup” button and within seconds you have soup—it even heats it slightly.  We liked it a little hotter, so we did heat it a little on the stove after that.  Kevin liked the tortilla soup so much, he’s made it twice already (and this is coming from someone who claimed he didn’t like soup)!

(This is not a sponsored post and I was not paid to say this, I just love my new Blendtec!)

Thanks for the Blendtec, Kev!  I wasn’t even begging for it, he just knew I wanted one and that it would get used.  What a guy!

Friday, July 12, 2013

Homemade Nut Butters—Honey Peanut Butter, Almond Butter and Sunflower Seed Butter

Honey Peanut Butter 7-10-13

Homemade Honey Peanut Butter, July 2013

I’ve been making homemade nut butters and promised a few people I’d post about them.  There is something about making nut butters homemade that is fun and in my opinion taste better.  I love knowing exactly what is in them and controlling how much salt goes in as well.  It is also more economical than buying them.  I’m sure I’ll still buy my favorite ones from time to time, but I’ve really enjoyed the ones I’ve done so far.

Besides for health reasons, I started  making these after ordering five pounds each of raw sunflower seeds, raw almonds and raw pecans.  I love eating raw nuts and seeds.  I actually prefer sunflower seeds raw rather than roasted and salted.  For the nut butter, I did roast and salt them.

I just made the Honey Peanut Butter yesterday.  I might be my favorite one so far!  I had some raw peanuts and roasted them on a baking sheet.  When they came out of the oven, I sprinkled just a little salt on them.  After they had completely cooled, I put them in the food processor and pulse them until they were chopped finely.  Then I turned the food processor on and let them go until they became a paste.  I would stop and scrape the sides of the bowl from time to time.  It only took about five minutes until they became a great peanut butter.  I sprinkled in a little bit more salt.  Then for kicks, I decided to add some raw honey.  I added a tablespoon.  The peanut butter thickened up quite a bit after I added the honey.  I wasn’t sure if it would smooth back out if I just kept the food processor running, so I decided to add some organic coconut oil to it.  That smoothed it right out and the peanut butter tastes fantastic!  I love just the ever-so-slight hint of coconut flavor and the perfect amount of honey.  This might be my favorite nut butter I’ve made so far, but every time I make one, I think that.  They each taste so different, it’s really hard to say.

Homemade Honey Peanut Butter, by Katrina, Baking and Boys!

2 cups raw peanuts

1/8 teaspoon salt (or to taste)

1 tablespoons raw honey

1 tablespoon organic coconut oil

Preheat oven to 350 degrees.  Spread peanuts on baking sheet in an even layer.  Roast for about 10 minutes.  After removing them from the oven, sprinkle a little salt over them.  Let cool completely.  Put the peanuts in the bowl of a food processor and pulse until they are chopped finely.  Turn the food processor on and let them go until they begin to form a paste.  Scrape the sides of the bowl and process until it becomes a smooth peanut butter ( about 5 minutes total).  Sprinkle with a little more salt.  Add some raw honey (you don’t have to use raw honey).  After it combines, add coconut oil until it is all smooth.  Let the peanut butter cool, then store in a jar.  If it lasts more than a week, store it in the refrigerator.

  Grain Free Bread/Homemade Honey Peanut Butter 7-12-13

Today I had some of the peanut butter spread on some Grain Free Sandwich Bread I made.  I found the recipe at Unrefined Kitchen.  It is my first try of a grain free bread.  It’s okay.  It’s my first bite of anything bread-like in about a month.  In the recipe, it gives the option of butter or coconut oil.  I used coconut oil.  It also suggested two tablespoons of honey, but more if you want a really sweet bread.  So I only used one tablespoon of raw honey.  I’ll eat the loaf slowly, I’m sure.  It will be fun to try different recipes until I find one that I really like.  It was certainly good with the honey peanut butter on it!

I enjoyed it with some apple slices yesterday not long after I made it.  It’s good enough that I could just dig my finger in the jar as well.  The peanut butter is a light color.  I think it is because the raw peanuts I used did not have skins.  I am assuming a lot of peanut butters are made with the skins on and/or they are roasted to a darker color.  This is perfect to me. ;)

Homemade Honey Peanut Butter

I made sunflower seed butter about three weeks ago.  Loved it.  I need to make some more.  There isn’t really a recipe for that.  I roasted raw sunflower seeds (about 3 cups) on a baking sheet at 350 degrees F. for about 10 minutes.  I lightly salted them when they came out of the oven.  I let them cool completely.  I put them in the food processor and let it go, scraping the sides every couple of minutes until it formed a nice smooth butter.  This took probably closer to a total of 10 minutes until it was the consistency I wanted.  You can decide how smooth or crunchy you’d like any of these butters.

Homemade Sunflower Seed Butter 6-15-13 Here’s a couple pictures of the sunflower butter in process.

Roasted Sunflower Seeds

Sunflower seeds after one minute

After a few pulses in the food processor.

Sunflower seeds after 2 minutes

After 2 minutes in the food processor.

Sunflower seeds after 6 minutes 

After 4 minutes in the food processor.

Sunflower seeds after 6 minutesAfter 6 minutes in the food processor.

Sunflower seeds after 8 minutes 

After 8 minutes in the food processor.

Sunflower seeds after 10 minutes

My favorite thing to do with the sunflower butter, besides dipping carrot sticks in it, is make one of my breakfast smoothies.  I always put a tablespoon of peanut butter in it, but tried it with sunflower seed butter and it was really good.  I’ve always tried my smoothies with almond butter.  They are all good, but this particular one is really good with the sunflower seed butter.  This smoothie has a secret ingredient that one wouldn’t think of for smoothies, but I love it!

Banana Sweet Potato Sunflower Seed Butter Smoothie

I kept forgetting exactly what I was putting in the smoothie, so I finally remember to take a picture of the ingredients once recently.  Funny thing is, I forgot to add the Greek yogurt in the photo. ;)

Breakfast Banana Smoothie ingredients, including Greek yogurt, no pictured

The secret ingredient is sweet potato!  So really this smoothie just has banana, sweet potato, nonfat Greek yogurt, sunflower seed butter and my vitamin powder and some almond milk.

Breakfast Banana Sunflower Smoothie, by Katrina, Baking and Boys!

1/2 a banana, frozen

1/4 of a sweet potato, cooked and cooled, skin removed before adding to smoothie

1 tablespoon sunflower seed butter (or other nut butter)

1/2 cup nonfat Greek yogurt

1/2-3/4 cup almond milk (or any other milk)

1/2-3/4 cup crushed ice

vitamin powder (mine has a light orange flavor), optional

Combine all ingredients in a blender.  Pulse and puree until smooth, about 1 minute.

Although I often have green smoothies or put other fruit in them as well, this banana one is my favorite.  You can’t really taste the sweet potato, but it sure makes the smoothie creamy and adds a lot of nutrition!

Finally, I have made almond butter at least three times.  Super easy and great for so many things.  I just made another batch two days ago.

Lunch 6-20-13  Here’s one of my lunches recently with almond butter.

Homemade Almond Butter, by Katrina, Baking and Boys!

4 cups raw almonds

Preheat oven to 350 degrees.  Put the almonds in a single layer on a baking sheet.  Roast for 10 minutes.  Remove from oven and cool completely.  Put the almonds in the bowl of a food processor.  Process (it’s pretty loud at first as they start to chop up!) the almonds until they become a smooth butter.  This takes a good 10 minutes.  Let cool (the food processor warms up a bit) before store in a glass jar.  This amount of almonds made 16 ounces of almond butter.

Almond Butter

Almond Butter

Can’t wait to try all kinds of different things with all these nut/seed butters I’ve been making homemade!  I know that there are a lot of grain-free/gluten free recipes that use almond butter and have been enjoying looking at all the possibilities. 

Monday, October 08, 2012

Corn Flakes Chivda (Savory Snack Mix)—Secret Recipe Club

Corn Flakes Chivda 3

Corn Flakes Chivda

It’s October Secret Recipe Club time!

Betcha when Trisha from My Hobbie Lobbie sees the little thumbnail with this photo and title, she’ll know instantly it’s a recipe from her blog! ;)  I had the pleasure of having Trisha’s blog this month.  Trisha’s lives in India and while she has a wide array of things to choose from on her blog, including many American recipes/foods, I wanted to pick something new-to-me and native to India, or at least foreign to America to make. 

After much scouring of her blog, I was torn—Trisha seems to like Nigella Lawson recipes, who is a great chef from London who has had a show on the Food Network and who I’ve always liked.  After seeing a few of her recipes at My Hobbie Lobbie, I decided to try one of her cookies Trisha has posted.

Well, those cookies, Totally Chocolate Chocolate Chip Cookies that I made after seeing Trisha’s post for them were made here and I LOVE them.  I couldn’t find, after looking on Nigella's website, any negative comments about these.  In fact, all of them that I read were in great praise of how wonderful the cookies are.  I will be posting about them soon!

But before I found and made those cookies, I was preparing to make the Corn Flakes Chivda (Savory Snack Mix) that Trisha posted.  She said it is her husband’s favorite snack.  I like that it seemed different with a mix of spicy, savory and sweet and I love snack mixes. 

I like that at the bottom of the recipe Trisha posted she said, “Please note, snacks like this should be tweaked to your liking.  Feel free to play around with the dry fruits and nuts added as well as the spice, sugar and salt levels.  After you make this once, you’ll have a better idea of what you’d like to do the next time.”

Ahhh, an invitation to do whatever I want with a recipe! ;)  But I actually was intrigued by her recipe and tried to stay true to it as much as I could.  I actually tried to find chana dal (dalia), which are a roasted, split garbanzo beans, more available in India and I couldn’t find them and the price through Amazon was just too much, especially if I didn’t know if we’d even like them.  So instead of using those in this recipe, I used sunflower seeds.  I also couldn’t find curry leaves and was a little confused about the green chilies she has in the recipe.  Are they fresh ones, dried ones and what kind?  So instead of that, I used some ground red pepper.

I prepped all the ingredients, including getting some raw cashews and raw peanuts for this snack mix. 

Corn Flakes Chivda prepAll set.  This snack mix is made in a large skillet with a few of the ingredients added at a time.  The nuts needed roasting (though you can use nuts that are already roasted and then just not roast them in the pan as long) and the mustard seeds needed to toast and pop.  It was a really fun thing to watch.

Corn Flakes Chivda 1Ready for some spices and the corn flakes.

  After a short time with the rest of the ingredients, a little sugar for some sweetness was added.  I must say, the way I made it, it is just a little spicy for me, but not so much so that I couldn’t keep snacking on it.  I really like it.  One of my boys, Taylor, kept snacking on it, too.  I plan to make it again and tone down the spice just a little and I think it will make a great snack time and again.

Corn Flakes Chivda 2Corn Flakes Chivda, by Katrina, Baking and Boys!, adapted from Trisha at My Hobbie Lobbie

1 teaspoon mustard seeds

2 tablespoons canola oil

pinch of ground red pepper (or to taste)

pinch of curry powder (or to taste)

1/4 cup raw peanuts

1/3 to 1/2 cup raw cashews

1/4 cup sunflower seeds

2 tablespoons raisins (about 20 raisins)

salt, to taste

1 teaspoon tumeric powder

3/4 teaspoon chili powder (or to taste)

2 cups corn flakes cereal

2 tablespoons granulated sugar

Heat the oil in a large skillet over medium heat.  Add the mustard seeds and stir them around a bit.  Don’t let it get too hot, but when you start hearing them pop, lower the heat to about medium-low.  Add the pinch of ground red pepper and the pinch of curry powder.  Add the peanuts and cashews and let them roast in the pan, stirring it often so they don’t burn.  When they are beginning to brown (3-5 minutes), add the sunflower seeds and stir it around some more until they are toasty as well.  Then add the raisins and stir the mixture in the skillet for about 30 seconds. 

Next add the salt, tumeric, and chili powder and stir well to coat everything.  Add the corn flakes and carefully stir well to coat them with the spice mix.  Remove the skillet from the heat.  Let it cool slightly (just a couple minutes), then sprinkle the sugar over it and toss it gently until everything is thoroughly mixed.  Let it cool completely and store in an air tight container, if you didn’t eat it all in one sitting and there is some left. ;)

Corn Flakes Chivda 4

Thanks, Trisha, for the fun snack recipe and I’m glad I got to bake from your blog this month!

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Tuesday, December 27, 2011

TWD—The Final Recipe! Kids’ Thumbprints

Lingonberry/Blackberry

Here it is—the last post for Tuesdays With Dorie!  Kinda sad, I know.  Our last recipe and guess who hosted this one?  Dorie Greenspan herself!  I’m sure she’ll have the recipe for these fun cookies posted on her blog.  Peanut butter and jelly—a classic kids’ favorite.  Everyone knows I love cookies, so how fun to end on such a high note for me and with a good little cookie!  These were simple to make and taste great. 

You can use any jam or preserves you’d like (or that kids would like).  I used some lingonberry jam (from IKEA and my friend, Julie!) and some blackberry jam, that Julie also gave me when she came and visited from Kansas this past summer.  Thanks, Julie!

DSCF6187The Kids’ Thumbprints are perfect for cookie trays and parties as they are small and the recipe makes a lot.

Kids' ThumbprintsI took them, along with a bunch of other cookies I’d made, to our family Christmas Eve celebration.  Besides jam, you can also play around with what goes in the middle of the thumbprints and what goes better with peanut butter than chocolate?!  So I made some of those, too.

PB and Chocolate Kids' Thumbprints

The classic Hershey’s Chocolate Kiss would be great in the middle, too.  After spending time rolling small amounts of dough into balls, and then dipping them in a frothy egg white, and then chopped nuts, I became a little lazy (though I still had plenty of thumbprint cookies), I started just making the traditional crisscross peanut butter cookies with the rest of the dough.

PB Cookies

I ended up with a lot of peanut butter cookies from this recipe and they were all good.  And this is for you especially, Kayte, my favorite version were the ones with the jam in the center!  (You thought I was going to say chocolate, I know it!)

I really will miss the weekly TWD posting and the visits to some favorite blogs.  But the end of TWD doesn’t mean I won’t go to those blogs anymore and a bunch of us will be back together in February as we begin another quest to bake our way together through another of Dorie’s treasures, Baking With Julia.

DSCF8880

A special thanks to Dorie for supporting this group and often baking along with us.  Also thank you, Laurie, for starting the group, letting it grow as big as it did and for all the others who worked hard each week to keep us going!

Tuesday, December 20, 2011

TWD Rewind—Cocoa Crispy Peanut Grabbers (Granola Grabbers)

Crispy Peanut Grabbers

For Tuesdays With Dorie this week, we could chose any recipe we wanted from the book as a rewind to either something we missed in the past or any recipe we really loved and wanted to make again.  While flipping through the cookie section, I found a couple of the recipes I hadn’t made yet, so I decided that I would make one of them.  I would still like to eventually try to complete every recipe in the book.

One of the cookies I missed was Dorie’s Granola Grabbers (pages 82-83).  I love granola.  I eat homemade granola almost every day.  However, I was currently almost out and when looking in my cupboard, I saw that I had recently gotten two boxes of Cocoa Krispies and decided I’d try the cookies, but use the Krispies instead.  So, needless to say, I ended up making a lot of changes to the recipe because I also altered the amounts of sugar and flour a bit and omitted some of the other ingredients in Dorie’s recipe.  

Cocoa Crispy Peanut Grabbers, by Katrina, Baking and Boys!, adapted from Dorie Greenspan

3 cups Cocoa Krispies (I’m sure Rice Krispies would be great, too!)

3/4 cup salted peanuts, chopped

1/2 cup old fashioned oats

1/2 cup mini chocolate chips (regular ones would be fine, too)

1/3 cup wheat germ

14 tablespoons unsalted butter, softened

3/4 cup packed light brown sugar, minus 2 tablespoons

3 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1  1/2 cups all purpose flour

1/2 teaspoon baking powder

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Set aside.

Combine in a medium sized bowl the Cocoa Krispies, peanuts and oats.  In another bowl, whisk together the flour, baking powder, wheat germ and salt. 

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.  Scrape the sides of the bowl.  Add the egg and vanilla and beat for another minute or two.  Scrape sides of bowl.  Add the flour mixture and beat just until combined.  Stir in the cereal, peanuts, oat mixture.  Scoop out rounded tablespoon of dough and form them into balls with your hands.  Space them 1-2 inches apart on the baking sheet.  Press each ball of dough down slightly.  Bake for 10-12 minutes. 

Remove from oven and let cool on baking sheet for a couple minutes.  Move cookies to a wire rack to cool completely. 

Krispy Peanut Grabbers

I thought these turned out really well (I was a little worried with all the changes I made!)  The cookies are crispy but slightly chewy and have great texture with the cocoa cereal, wheat germ and oats, not to mention the peanuts giving them a great chocolate/peanut flavor. 

This is it, Friends.  One more week of TWD and our last recipe will also be a cookie, hosted by none other than Dorie herself!  I wonder what everyone else made for TWD Rewind week this week?

Wednesday, December 08, 2010

Rocky Road Fudge Candy

DSCF2682

This is as simple as it gets.  Fudge with marshmallows and peanuts.  Easy fudge. 

I do really like the super fancy, time intensive fudge.  But I’m not really partial to it.  ;)

A while back, Anna at Cookie Madness went Rocky Road Mad.  hehe  She posted a number of Rocky Road Candy/Fudge recipes.  This one is pretty tried and true and simple, and tastes great.  I modified the recipe Anna posted just slightly as it called for seven cups of mini marshmallows and that just really seemed like a lot to me, so I only added about four cups. 

Rocky Road Fudge, by Katrina, Baking and Boys!, adapted from Eagle Brand Sweetened Condensed Milk

12 ounce package chocolate chips (I used Hershey’s Special Dark chips)

1 can sweetened condensed milk (I used the Borden’s Eagle Brand fat free one)

2 tablespoons unsalted butter

4 cups mini marshmallows

2 cups dry roasted peanuts

Line a 9x13 inch baking pan with foil, enough to overhang on the edges.  Spray lightly with cooking spray (or use non-stick foil).

In a large saucepan, combine the chocolate chips, butter and condensed milk over medium heat until it is melted and smooth.  Remove from heat and stir in the peanuts and marshmallows. Spread evenly into prepared pan.  Refrigerate for a couple hours.  Remove the fudge by lifting it with the foil edges.  Pull the foil off the fudge and set it on a cutting board.  Slice into desired sized pieces.

DSCF2679

This stuff is good chilled, at room temperature and/or frozen/thawed.  It literally only takes minutes to make  and you could add any mix-ins, nuts, candy, dried fruit, etc.  The original recipe can be found  at Eagle Brand.

Monday, November 01, 2010

TWD—Peanuttiest Blondies

***Oops, I accidentally posted early.  I hit publish instead of save.  Sorry.

I made the Peanuttiest Blondies a couple days ago that were chosen for Tuesdays With Dorie this week.  They were chosen by Nicole of Bakeologie and you can get the recipe for them on her blog.  These were super simple to make (one of the great things about bar cookies).  If you love peanuts and chocolate, you’ll love these blondies.

IMG_4551

I used crunchy peanut butter and instead of 1 cup of peanuts, I used 1/2 cup Reese’s peanut butter chips and 1/2 cup dry roasted peanuts. (Dry roasted was all I could find at the grocery store.  Whatever.  These would have been fantastic with peanuts like THESE!  I’ve said it before and I’ll say it again, absolutely the best peanuts I’ve ever had were given to me by a neighbor in Kansas who had been to Virginia and gotten us some Whitley's Peanuts.  They have a great website and I really want some more of those peanuts, if they weren’t so darn expensive.  Someday I’ll get some more.

I used milk chocolate chips in these.  I just think milk chocolate goes with peanut butter—like Reese’s Peanut Butter Cups.  I followed the recipe, except I omitted the cinnamon and baked these for 38 minutes.  The recipe says 40-50.  I think they could have even used a few minutes less.  I cut all the edges off that I thought were too crispy.  A bunch of these went in to the freezer as it WAS just Halloween and we’re kind of overloaded with sugar around here right now.

I’ve decided something for myself that is quite profound.  Just kidding.  But I think I like the chocolate/peanut butter combo when chocolate is the key flavor, rather than peanut butter taking center stage and chocolate just hanging out.  You know what I mean?  I actually just decided that when I looked up those peanuts I liked so much and the recipes I made with them.  I made a brownie-like bar with peanuts added.  (Link on THESE up a few paragraphs.)  Either way, these TWD Peanuttiest Blondies are really good and  I’d make them again sometime.  I like the idea Valerie at Une Gamine dans la Cuisine posted on the TWD P&Qs.  She covered her blondies with a chocolate ganache.  That sounds really good.

IMG_4548 

This would actually be a great recipe to use up some of that Halloween candy with, especially Reese’s Peanut Butter Cups and/or Peanut M&Ms or any of the chocolate bars.  Go for it!