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

Thursday, March 30, 2017

Perfect Peanut Butter Bars

Perfect Peanut Butter Bars


Hey, are you here to check out my giveaway? If so, scroll down to the post below, or just click here! There is still one more week left to enter, so dont miss it! :)

Our church is having a dessert auction tonight, to raise money for Wordsowers International. Since Jeremy and I love peanut butter and chocolate so much (remember these Buckeye Balls I made in April?), we decided to stick with that theme.

Jeremy made the most delicious peanut butter bars ever, and I cut them up, drizzled the white chocolate, and did the fancy display. There wasnt enough room on the platter to include all the bars, drats! I guess Ill have to eat some myself!


The pressed glass serving platter was a thrift store find, in perfect condition, so pretty and only $2! I also found about 2 yards of gorgeous linen (the background for these pictures!), a wooden spool and bobbin holder, 4 Land Before Time movies for Kade, and a cool old glass jar Im going to use for a moss terrarium! I love thrift stores :)

So, these bars are too good to not share the recipe! Here ya go:

*Perfect Peanut Butter Bars*

Ingredients:
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners sugar
  • 1 cup peanut butter
  • 1.5 cups semisweet chocolate chips
  • 4 tablespoons peanut butter
  • .5 cup white chocolate chips
Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. Refrigerate.

2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

3. Melt the white chocolate chips in a glass or ceramic cup. Pour or scoop into a zip lock sandwich bag. Cut off one of the corners, make the opening as small as you can. Squeeze the bag gently and move your hand back and forth to drizzle the white chocolate over the bars. Refrigerate until white chocolate hardens, about 15 minutes.

********

I hope they do well at the auction, especially since all the money is going towards a really great organization! I know bars arent the fanciest dessert ever, but thats about as fancy as we get here in this house! Unfortunately, Kade has one of his mysterious fevers again, so we are stuck at home snacking on the leftover bars, while Jeremy goes to the auction. Now Im going to go read, "Are You Ticklish?" for the 8th time! :)

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Saturday, March 25, 2017

Peanut Noodle Salad

Peanut Noodle Salad


Do you ever just get a craving for something and you dont know where to get it? When I was in Connecticut shooting this fall, the chef from the weekend made the most simple, delicious peanut noodle salad. I could have eaten the whole bowl if I wasnt working. So I thought, I bet I could make that at home! I researched recipes and came across Smitten Kitchens recipe and used a moderation of the peanut sauce and then added my own ingredients that I already had. Which was sliced baby carrots, crushed peanuts and mache. Maybe next time Id go with some pea shoots or some crunchy thai cabbage to throw in there. I used linguini noodles because thats what I had the first time- and I like thicker noodles. 

If you want to make your own version check out this original recipe and put your own spin on it.

Smitten Kitchens Peanut Noodles.

Enjoy!!!


HEY P.S. Thanks for joining for Wedding Week... more will be coming soon over the next few months. But now back to regular programming. 

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Peanut butter disproves supports evolution

Peanut butter disproves supports evolution


The Metro has, rather sarcastically, reported on the "no new life in peanut butter" argument seen below:



This is an interesting example of using bad science to defend "intelligent design" because its not really wrong, and is basically a badly thought out version of the Urey Miller Experiment,.

This type of experiment is pretty simple, hell even I managed to demonstrate a version of it for a science show I was once involved in. You just get a air tight tank and sterilize it to remove all traces of life (and anything else). Then fill it with what you think the early Earth had (water, methane, ammonia and hydrogen, and in newer models iron and carbonate minerals). Finally you add a source of energy, which in this case was regular sparks of electricity to simulate lighting strikes and let it run.

If you come back to it a few weeks later what do you have? Obviously you dont have a little ant roaming around like they suggest in the video. But you do get a bunch of organic molecules and even amino acids. Which are the foundation of all life on the planet.

Of crucial importance, is that this is a tiny little experiment running for a week. It has sizes and timescales we can comprehend, as such coming back to it and finding it full of fish is ridiculous, but even so the first building blocks can appear in front of our eyes.

Hows that jump to life made? There lies a noble prize. Im sure one day well work it out.

But now taking into account that it took life 2 billion years to appear on Earth, and Earth has a surface area about 5000 billion times bigger than an experiment of 1 square meter it becomes reasonable to think that the Earth has enough rolls of the dice to do this buy itself.

Because it only has to do it once.

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The man who came up with this idea, Stanley Miller, past away in May 2007 (aged 77), in the picture above he is standing with his experiment, and hes not too different from the creationist with his pot of peanuts. He just thought harder. For longer.

He made this world a better, brighter, place. Carl Sagan went as far as to say that his work was:
The single most significant step in convincing many scientists that life is likely to be abundant in the cosmos.


Miller convinced me, but the peanut guy needs to work on his act.

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Monday, March 20, 2017

Peanut Butter French Toast

Peanut Butter French Toast



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Friday, March 17, 2017

Peanut Butter m ms and chocolate chip cookies

Peanut Butter m ms and chocolate chip cookies



Yes its another peanut butter recipe but I make no apologies for it as its amazing. I found a bag of peanut butter M&Ms at the back of the cupboard and instead of eating the whole bag myself (which was tempting) I decided to bake them into cookies. I found a great recipe online from Sallys Baking Addiction and knew I had to make it immediately. It has peanut butter, peanut butter M&Ms, chocolate chips and oats. Absolutely delicious! The cookies were really tasty and it was hard to stop at one. Needless to say these did not last long! Im going to try these again with some Reeces pieces and maybe chopped up peanut butter cups. 


 adding the chocolate chips and peanut butter M&Ms 

 I put an M&M on top before baking and I love how colourful the cookies look 

 

Recipea adapted from Sallys Baking Addiction


115g unsalted butter
100g light brown sugar
50g caster sugar
1 large egg
185g smooth peanut butter
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
160g all purpose flour
300g peanut butter M&Ms
100g chocolate chip

  • Preheat the oven to 180C. 
  • Line 2 baking trays with parchment paper.
  • Cream the butter and sugars for a few minutes.
  • Add in the peanut butter, egg, vanilla extract.
  • Add in the flour and bicarbonate of soda.
  • Finally stir in the peanut butter M&Ms and chocolate chips.
  • Drop small scoops of dough spaced apart on the baking tray.
  • Press an M&M on top of the cookie before baking.
  • Bake for about 9-10 minutes or until golden brown. 
  • The cookie will be soft but they will harden as they cool.
  • Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. 


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Tuesday, March 7, 2017

Peanut Shell Ghosts

Peanut Shell Ghosts



Weve been snacking on peanuts quite a bit lately. I find that my daughters like cracking the shells in addition to eating the contents inside. Typically, I bring a bowl of peanuts outside for those times when they need a snack-between-snacks outside. (Also it is a lot less messier to eat them outside than inside.) With all the peanut snacking going on I kept thinking about how the shells remind me of the shape of ghosts. So, last craft day we painted peanut shells white using white poster paint. And as it turned out they really do look like ghosts! I used a black sharpie to draw the eyes and mouth after they were dry.




After some thought about what to do with the ghosts we decided on making a haunted cemetery. The base is a square of styrofoam covered with felt. I cut slits in the felt and inserted rocks and twigs we found on a nature walk.




The ghosts are standing on toothpicks and we even made a bat out of a leaf and pinecone. All this lead to a little rearranging of the nature table to include the newly made haunted cemetery.

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Monday, March 6, 2017

Peanut Butter Oatmeal Raisin Cookies

Peanut Butter Oatmeal Raisin Cookies



I like chewy cookies.  I like oatmeal.  I also like peanut butter.  AND I even like raisins!  Some people dont like any of these foods mentioned above (how can you NOT like cookies?!...I mean really!).  Some people only like one of said foods from above and well, some people dont like the combination of oatmeal, peanut butter and raisins put together.  And thats just fine.  But, if you are into having a chewy and healthy cookie that fills you up and can be eaten for breakfast, lunch or dinner than this cookie recipe is for you.  Yes, YOU!




Peanut Butter Oatmeal Raisin Cookies
(recipe slightly adapted from Heather on Tasty Kitchen)

Ingredients:

1 stick unsalted butter, softened

1 cup sugar

1 cup brown sugar, packed

3 eggs

1 tsp vanilla extract

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 1/2 cup peanut butter (I used smooth)

4 cups oatmeal

1 cup raisins

Directions:

1. Preheat oven to 350 degrees F.

2. Cream together softened butter and sugars.  Add in eggs and vanilla extract - mix until well combined.

3. Add in remaining ingredients to the butter/sugar/egg/vanilla extract mixture.

4. Line cookie sheets with parchment paper or Silpat.  Scoop out cookie dough with desired size scoop (I used a small and medium scoop from Pampered Chef).

5. Bake for 12-15 minutes or until cookies are done.  Allow cookies to sit on cookie sheets for a couple of minutes before removing.

Store in an air-tight container with a nice piece of soft bread (which helps the cookies stay soft and chewy).

Enjoy!!!



Happy Peanut Butter Oatmeal Raisin Cookies Baking!


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Peanut Butter and Golden Oreo No Bake Squares

Peanut Butter and Golden Oreo No Bake Squares



I love Oreo cookies and there are quite a few recipes using Oreo cookies on my blog. My favourites are the mint oreos and peanut butter oreos which I can only buy in America or at a huge cost and effort in UK. I was ecstatic to find out that Oreo have launched 2 new flavours in the UK and they are available in most major supermarkets. The flavours are Peanut Butter and Golden Oreo. I saw them at Asda recently and they are only 50p a pack! I couldnt help myself and bought a few packets so look out for more recipes!

I was sent 2 packs each of Peanut Butter Oreos and Golden Oreos to try. The Peanut Butter ones have the classic chocolate biscuit and a peanut butter filling whereas the Golden Oreos have a sweet golden biscuit and a vanilla creme filling. I love peanut butter but I actually prefer the golden oreos to the peanut butter oreos. Go figure! 


 Golden Oreos and Peanut Butter Oreos 

I decided to make a quick and easy no bake recipe with the oreo cookies. Its based on my mini peanut butter oreo cheesecake recipe which I said was the best dessert Ive eaten! The base is made of peanut butter oreos which is filled with a cream cheese, peanut butter and cream filling and topped with a Golden Oreo. Its absolutely delicious particularly if you like peanut butter. Its really simple to put together and only requires 6 ingredients. 


 I used my individual brownie pain and placed strips of parchment paper in a cross fashion so its easier to remove the squares later. 

 This recipe only makes 10 squares - this is the peanut butter oreo biscuit base 

 Fill with peanut butter filling 

 Top with a Golden Oreo

Makes 10 squares as shown

1 pack peanut butter oreos (14 biscuits)
10 golden oreo biscuits
50g butter, melted 
180g cream cheese
90g smooth peanut butter
70g caster sugar
90mls double cream

  • Prepare the individual brownie pan as shown. Alternatively you can use a large rectangle pan and cut into squares. 
  • Blitz the peanut butter oreos into crumbs or place in a sealed bag and bash with a rolling pin.
  • Mix the cookie crumbs with 50g melted butter. 
  • Place 1 - 2 tablespoons of cookie crumbs into each square and press down. 
  • Place in the fridge to set whilst you make the filling. You can also put it in the freezer if you are in a hurry.
  • To make the filling, beat the cream until stiff and set aside.
  • Next, beat the peanut butter, cream cheese and sugar until smooth.
  • Add in the beaten cream and stir. 
  • Spread an even layer of the filling on top of each cookie base. 
  • Refrigerate for a few hours or overnight.
  • Before serving, place a golden oreo on top of each square. 

Disclaimer:  I was sent Peanut Butter Oreos and Golden Oreos for review purposes. A positive review was not required and all opinions are my own. This is not a sponsored post. 


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Tuesday, February 21, 2017

Peanut Butter Fudge

Peanut Butter Fudge



 Today I am patting myself on the back as I am feeling quite accomplished.  Not only did I order my Christmas cards from Shutterfly but I also made my first batch of holiday fudge - both before Thanksgiving has even arrived. Now I just need to shop for all my gifts, wrap the gifts, address and send out my Christmas card, bake up a storm, decorate the house inside and out and pray that everything goes smoothly.  After all that I will REALLY feel accomplished! 

 

Speaking of accomplishments I have to say that April Turell is quite an accomplishment in many, many facets of her life.  Not only is she the owner and creator of the wonderful food blog named, Angels Homestead (my Secret Recipe Club assignment for this past month of November), she is also a lovely wife, a mother to 5 children and mamaw (grandmother) to 2 grandchildren along with one of the original owners of the Secret Recipe Club! I was honored and delighted to have been assigned to Aprils blog.  I discovered delicious recipes along with fantastic household hints (who knew you can actually make your very own disinfecting wipes).  Most importantly I came upon a recipe for Peanut Butter Fudge. 



 Creamy, simple, rich and yes, delicious Peanut Butter Fudge.  So good!  I whipped up a batch and made everyone in my household test taste it.  Umm they all kinda LOVED it!  But before it disappeared completely I wrapped some up to hand out as a homemade, made from the heart gift.  I plan on giving fudge to those that I adore.  You should too! - and I have just the right recipe for you to use....just follow the directions below. :-)


Peanut Butter Fudge 
(recipe found on Angels Homestead)

Ingredients - 
2 sticks salted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar 

Directions - 

1. Place butter and peanut butter in a large microwave proof bowl.  Heat for 1 minute microwave and then stir.  Continue to microwave in 30 second intervals - stirring after each 30 seconds until completely melted. 

2. Add in vanilla extract and powdered sugar - one cup at a time, stirring well in between each cup of sugar.  

3. Once the mixture is completely smooth pour into an 8x8 square pan that has been lined with buttered tin foil or parchment paper.  Refrigerate for at least 2 hours and then cut into bit size squares.  Enjoy! 

Happy Peanut Butter Fudge Making!



An InLinkz Link-up

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Monday, February 20, 2017

Peanut Butter SURPRISE Cookies

Peanut Butter SURPRISE Cookies


 
I love surprises.  I love giving surprises and I love receiving surprises.  The idea of providing absolute happiness and delight to someone in my life via a surprise (of any kind) is a complete joy for me. 
 
 
 
Once a month I receive a fabulous surprise from the Secret Recipe Club.   The "surprise" is just like a present that I carefully open up with no idea of what will be inside.  In this case I am opening up an email to find out which food blog I have been assigned for the month through the SRC.  I am always delighted with my surprise.  Discovering a new food blog and its collection of recipes is so much fun! 
 
 
This past month I was given the surprise of A Cooks Quest.  Jenns collection of recipes on her blog is wonderful!  I was in complete HEAVEN over all her delicious recipes she has made and blogged about.  It was not an easy job for me to pick just one recipe to make.  I wanted to make her Cream Cheese Banana Bread along with her Strawberry Cream Puff Cake. In the end I decided to make cookies...Peanut Butter SURPRISE Cookies.  Soft PB cookies that surround a perfect chocolate surprise.  Nothing could be better! 
 
 
 
 
 
Peanut Butter SURPRISE Cookies
                     (recipe from A Cooks Quest)
 
Ingredients:
1 1/4 cup flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 cup butter, at room temperature
1 cup packed brown sugar
1 cup smooth peanut butter
2 eggs
1 tsp vanilla extract
1/2 tsp salt
12-20 chocolates (I used Brachs Milk Chocolate Stars....Jenn used Promise chocolates....Hershey kisses would work fine too Im sure.)
Raw sugar for sprinkling on top of cookie (if desired)
 
Directions:
 
1. In a medium bowl combine flour, baking powder and ground cinnamon.  Set bowl aside.
 
2. Beat together until light and fluffy butter and brown sugar.
 
3. Add in peanut butter to butter and sugar mixture.  Mix well all together and then add in 2 eggs, vanilla extract and salt.
 
4. Carefully add in flour mixture to wet mixture.  Mix until all of flour mixture has been fully incorporated.
 
5. Chill cookie dough for at least 2 hours.  The longer the dough is chilled the easier it will be to work with.
 
6. Heat oven to 350.  Line cookie sheets with parchment paper or use stoneware.  Scoop desired size of cookie and quickly flatten with your fingers.  Place flattened cookies on prepared cookie sheets and then put your chocolate on top.  Put another scoop of dough on top of chocolate and carefully surround the chocolate and cookie dough beneath it. Sprinkle cookies with raw sugar if desired.
 
7. Bake for 12-14 minutes for small cookies or 15-18 minutes for larger cookies or until edges of cookies are a light brown. Cool slightly and enjoy!  Store in a tightly covered container to keep cookies soft.
 
 
 
 
Happy Peanut Butter SURPRISE Cookie Baking!
 
 
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Sunday, February 12, 2017

Peanut Butter Rice Crispy Bars

Peanut Butter Rice Crispy Bars


 I met my husband when I was just 15 and I can still remember my very-young-self standing in the kitchen next to my future mother-in-law making "Peanut Butter Balls" for the first time.  The first thing I realized was that these peanut butter balls were nothing like the peanut butter balls that I had ever had because they were not covered in chocolate.  The second thing I realized was that my would-be husband really liked them.  Thus, I wrote the recipe down on an index card and we have been making them ever since...well, at least we have been making a tweaked version of the recipe.

 Ingredients
5 cups of rice crisp cereal
1 cup sugar
1 cup kayro syrup
1.5 cup creamy peanut butter
1 tsp. vanilla extract

 First, measure out your 5 cups of cereal and set aside.  Trust me, when it is time you will want to have it ready.
 On the stove top, mix all other ingredients and bring to a boil over medium-high heat, stirring constantly.

Once your peanut butter mixture is boiling, quickly mix in the cereal.  And this is the part that you have to call in extra enforcement and act FAST!  Everyone gathers in the kitchen, quickly grabbing small bits of the burning hot peanut butter cereal mix, rolling them into balls and then throwing them onto waiting wax paper.  If you dont act quickly, the mixture will cool and crumble and no longer stick together.  So just accept the fact that youll be burning the fingerprints off of your finger tips.  There will be screaming and peanut butter cereal will be flying all over your kitchen.


OR
(and this is where I tweaked the recipe)...


 You could simply pour the mixture into a greased baking pan, press firmly, let cool, and later cut them into bars instead of rolling them into balls.

Less screaming.  Still just as delicious.

(See my previous post for simple directions for those Christmas Kiss Treats.)

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Monday, February 6, 2017

Peanut Butter and Strawberry Jam Muffins

Peanut Butter and Strawberry Jam Muffins



Can you believe that its Spring already? It felt like a long, cold winter so Im really looking forward to the lighter days and warmer weather. Ive decided to have a little spring clean of my blog and give it a makeover - do let me know what you think. Its not quite what I want but its a start for now particularly as Im not very tech savvy!

If you are a regular reader of my blog, you will know how much I love peanut butter. I wanted to bake something for breakfast and decided on my favourite combination of peanut butter and jam but in a muffin form. I added peanut butter chips for extra flavour which worked really well. You can clearly taste the peanut butter and the jam added a lovely sweetness to the saltiness of the peanut butter. These are quite filling and make for a good breakfast. 



 adding the crunchy peanut butter

 adding the peanut butter chips 

 a generous teaspoon of strawberry jam in the middle of each muffin

 ready to go in the oven 

 I love how you can see the jam peeking through 


 You can still see the peanut butter chips

Makes 12 muffins
315g plain flour
100g caster sugar
2 teaspoon baking powder
200g crunchy peanut butter
1 egg
250mls milk
100g peanut butter chips (optional - you can add chocolate chips if you prefer or omit completely)
strawberry jam
  • Preheat the oven to 180C.
  • In a large bowl, mix together the flour, sugar and baking powder. 
  • In a jug, whisk the egg lightly and add the milk.
  • Make a well in the centre of the dry ingredients and pour in the milk-egg mixture.
  • Stir briefly then stir in the crunchy peanut butter until just combined - dont over mix or your muffins will be tough! 
  • Finally stir through the peanut butter chips.
  • Half fill each muffin case with the batter.
  • Add a generous teaspoon or two of strawberry jam then top with the remaining batter.
  • Bake for approximately 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.




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