Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

Saturday, June 15, 2013

Banana Cake Doughnut w/ Peanut Butter Glaze

I know, I know. I'm just over a week late for National Doughnut Day... which was June 7th this year, apparently.

I am amazed at how many random holidays Americans have come up with.  And so many have to do with food, both Annual and National.

Just in the month of June (in chronological order) we have: Rocky Road Day; Teacher's Day shares with Applesauce Cake Day; Chocolate Ice Cream Day; Juggling and Kitchen Klutzes of America share a day this year; Eat Your Veggies Day follows Fresh Veggie Day (thank goodness!); we celebrate out the month with Ice Cream Soda Day, Chocolate Eclair Day, Catfish Day, Chocolate Pudding Day, and Waffle Iron Day!

Like I said: only in America.

Moving on...

I had some overripe bananas and found an easy and delicious cake recipe that would help me use them over at Glorious Treats.  Unfortunately I don't have a great track record with cakes coming out okay (but not for lack of trying!), but I have an impeccable results with baked doughnuts!

Here's the recipe: (adapted from Glorious Treats: here)

Preheat oven to 375 degrees. Butter up 2 doughnut pans.

  • 3/4 C granulated sugar
  • 1/2 C sour cream
  • 2 eggs
  • 3 tbsp melted butter
  • 2 overripe bananas, mashed
  • 1 1/2 tsp vanilla
  • 1 1/2 C flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  1. Whisk together sugar, sour cream, eggs, butter, bananas and vanilla in one bowl.  (Wet Ingredients)
  2. Combine flour, cinnamon, salt, baking soda and baking powder in another bowl.  (Dry Ingredients)
  3. Add the dry ingredients to the wet gradually with either a whisk or a spoon.
  4. Spoon batter into doughnut molds, almost to the top.
  5. Bake at 375 for 8-10 minutes*.
  6. Let cool a couple minutes, then move to cooling rack until complete.
*I would check them at 8 minutes, but they could take up to 15 minutes, depending on your oven.

For the glaze: (adapted from She Knows: here)

  • 2 tbsp butter
  • 1/4 C creamy peanut butter
  • 1/4 C powdered sugar
  • 1 tbsp milk
  1. Over low heat, melt together butter and peanut butter until creamy.
  2. Remove from heat; add powdered sugar to combine. 
  3. Add milk to desired consistency.
  4. Dip cooled doughnuts into glaze, then return to cooling rack.
For those of you who've been around and are familiar with my cooking style, I don't like to play by the rules... and by rules , I mean measurements. For the glaze, I just winged it.  Which is why my glaze looks more like frosting. Now you know.  :)

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Saturday, August 18, 2012

Natural Homemade PB Granola

For starters, I'd just like to say, if you're going to make homemade peanut butter, don't do it from peanuts in the shell.  Sure, the end product tastes great... but 2 hours to shell the peanuts?  I suggest buying shelled peanuts, organic if you can find them.  And next time, I think I'll roast them first, to deepen the flavor.

Did I mention you need A LOT of peanuts to make a decent amount of butter?  Out of about 1/2 pound of in-shell peanuts, I created approximately 1/2 cup butter.  This picture is half of the entirety.

So, if you're feeling like you want homemade peanut butter, here's how:

Get your peanuts, put them in a good food processor and grind until it becomes butter.  I used my Magic Bullet and it worked fine!  After it became "butter", I added a splash of vanilla extract and a quick turn of my salt grinder, then pulsed.  That's it!  All done.

Now... all that work (for me, because I shelled what seemed like a never ending supply of peanuts) so I could make granola.

What You Need:
  • 1 cup old-fashioned rolled oats (I used Bob's Red Mill Gluten-Free)
  • 2 tbsp peanut butter (homemade or otherwise)
  • 2 tbsp raw honey
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
Preheat oven to 325 degrees
  1. Put PB and honey in microwave bowl; nuke it for about 10 seconds on high; stir together
  2. Add vanilla and cinnamon to PB/honey; mix well
  3. Throw in the oats and stir until evenly coated
  4. Spread mixture on greased baking sheet; put in oven for 7-8 minutes
  5. Allow to cool until "crunchy"
  6. Store in airtight container and enjoy!
As for me, I don't like to measure usually.  I doubled the recipe to include 2 cups rolled oats.  I did 2 double batches and used all my newly created peanut butter.  I also eyeballed on the honey to equal the amount of PB in the bowl.  Then I sprinkled in the cinnamon and vanilla. 

If I do say so myself, it turned out delicious!  I can't wait for breakfast: Greek yogurt and granola.  Yum!
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Monday, July 30, 2012

Healthier Peanut Butter White Chocolate Cookies

I'd love to say that, while making these cookies, everything was as it should be.  But life loves to throw you little surprises, just to keep you on your toes. 

This time, life melted my entire bag of white chocolate chips!  Well, to be fair, a broken A/C and 90 degree heat melted my chips, but I learned my lesson and put the rest of my stash in the fridge.  So, in my case, it was melty chunks instead of chips.  Hopefully you'll have better luck!

Oh, and these cookies are pretty small, so if you can find small baking chips, go for those!

Peanut Butter White Chocolate Chip Cookies

  • 1/2 cup unsalted butter
  • 1/4 cup yogurt, plain or vanilla flavored, preferrably a Greek variety
  • 1/4 cup raw honey
  • 1 1/4 cups brown sugar
  • 1 1/2 cups creamy peanut butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz white chocolate chips
Preheat oven to 325 degrees
  1. Cream the butter, yogurt, honey and brown sugar together in a big bowl until they are creamy. Add the peanut butter and continue beating until it is completely blended. Beat in the eggs and add the vanilla.
  2. In a separate medium-size bowl whisk together the flour, baking soda, and salt.
  3. Gradually stir the flour in with the wet ingredients until completely incorporated. Add the chips and mix them into the dough thoroughly.
  4. To form the cookies roll it in into a small/medium-sized ball in the palm of your hand. Place it on the cookie sheet and flatten it gently with either a fork or your hand.
  5. Bakefor 10 minutes until the bottom of the cookie is golden brown. Cool on a rack for a couple minutes before eating
(recipe adapted from: Stitch and Boots)
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Sunday, June 10, 2012

Vegan Peanut Butter Ice Cream

I thought, since I was already making a cake from scratch, I might as well make some ice cream to go with it.  And what better flavor to go with an all chocolate cake than creamy peanut butter?

This one is vegan - vegetarian... whatever.  I'm unclear on all that encompasses being a vegan or vegetarian... just the basics, so if I'm wrong about this recipe, please feel free to correct me. I'm always up to learning something new!

Here we go:

Peanut Butter Ice Cream (with a hint of chocolate)

(have the ice bowl of your ice cream maker sit in freezer at least overnight)

  • 2 14.5 ounce cans light coconut milk*
  • ½ cup sugar
  • 1 tsp vanilla
  • Pinch of salt

  • *can use thick soy milk or even soy creamer

    This is the vanilla base. From there, you can make any number of flavors.  Here's what I added:

  • 1 cup creamy peanut butter 
  •  3 tbsp cocoa powder

  • Mix all the ingredients together in a large mixing bowl.  Add per your ice cream maker's instructions.  Chill in freezer at least 2 hours, or overnight.

    It's delicious!  You can't even tell it's not made with cream.  In fact, I think I'll be making ALL my ice cream with coconut milk from now on!
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