Peanut Butter Cranberry Energy Bars

When Mini Me started college, she found her schedule packed with long days on the go with little time for a substantial breakfast or lunch. I wanted to make her a portable snack that would give her energy and brain power throughout the day, but without crazy ingredients or the protein powder after taste. Mini Me loves peanut butter which is a good source of protein and healthy fats, so that was a good starting point in searching for a recipe to try. During my search for a portable snack bar I came across this Sunset Magazine article on homemade energy bars and decided to give them a shot.

I have been making these bars for the last 4 years while she has been in school, and I know I will make them long after she graduates. They are moist and soft, and packed with good for you ingredients. These bars are quick to make and travel well. With approximately 210 calories, 24 grams of carbohydrates and 7 grams of protein in each bar, these make a perfect grab and go item on your way out the door at the beginning of a busy day. I wrap the bars individually in plastic wrap, put them in a gallon sized ziplock bag and send them to Mini Me every few weeks. She keeps them in the freezer and tosses one in her backpack as she heads to class and I'm happy knowing she has a tasty, healthy snack in her bag just in case she doesn't have time to stop and eat during the day. 

Peanut Butter Cranberry Energy Bars
adapted from Sunset Magazine

1 cup rolled oats
1/3 cup oat or wheat bran
3 Tbs ground flax seeds
1 cup whole wheat flour
1/2 tsp each baking powder and salt
1/2 cup each chopped peanuts, dried cranberries, and finely chopped dates
3/4 cup peanut butter
1/4 cup low fat milk
1 large egg
1/2 cup honey
Zest from one orange
1 Tbs fresh orange juice.

Line a 9x13 pan with plastic wrap. In a large bowl, stir together oats, bran, flax, flour, baking powder, salt, peanuts, cranberries and dates.

In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, orange zest and orange juice until well blended.

Add flour mixture and beat until completely blended. Scrape dough into prepared pan and with wet fingers or a rubber spatula, pat to fill pan completely and evenly. Chill dough until firm, about 30 minutes.

Heat oven to 300 F. Invert pan onto a work surface, lift off pan, and peel away plastic wrap. Using a bench scraper or knife cut straight in half length wise. Then cut each length into 8 bar about 1 1/2 inches wide. Place bars about 1 inch apart on a baking sheet lined with a slip at or parchment paper. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
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Foodie Friday

Peanut Butter Torte

In our house, anything chocolate/peanut butter is pretty much guaranteed to be a winner, and this torte is no exception. It is the perfect dessert for summer as it is entirely make-ahead, and provides cool, creamy ending to a deliciously smokey and spicy barbecue meal.  

The recipe comes from my well used copy of  "Baking: From My Home to Yours" by Dorie Greenspan. Since joining the Tuesdays with Dorie group, this book has become a family favorite. The book has everything from simple pound cakes to our favorite chocolate ice cream, and you can be sure that Dorie knows how to put together a chocolate peanut butter torte. While the recipe may look long and complicated, it's not difficult, and most definitely worth all the steps!

Peanut Butter Torte

Baking: From My Home to Yours by Dori Greenspan

1 1/4 cups chopped salted peanuts
2 teaspoons granulated sugar
1/2 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
pinch freshly grated nutmeg
1/3 cup mini chocolate chips
24 Oreo cookies, finely crushed
1/2 stick unsalted butter, melted
2 1/2 cups heavy cream
1 1/4 cups confectioner's sugar, sifted
12 ounces cream cheese, room temperature
1 1/2 cups peanut butter
1 teaspoon vanilla (My addition)
2 tablespoons milk (I used 4 tablespoons) 
4 ounces bitter sweet chocolate, finely chopped

Pre heat the oven to 350F. Butter a 9 inch spring-form pan and place it on a baking sheet lined with parchment.

Toss 1/2 cup of the chopped peanuts with the granulated sugar, espresso powder, cinnamon, nutmeg and chocolate chips in a small bowl. Set aside.

Put Oreo crumbs, melted butter and salt in another small bowl and stir with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides (about 2 inches up the side) of the springform pan. Freeze crust for 10 minutes. Bake crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners sugar and whip until the cream holds medium firm peaks. Scrape the cream into a bowl and refrigerate until needed.

In the same mixer bowl, using the paddle attachment, beat cream cheese and remaining cup of confectioner's sugar on medium speed until cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup of the chopped peanuts, the milk and vanilla. Using a rubber spatula gently stir in about 1/4 of the whipped cream, just to lighten the mixture. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Pour into the cooled crust, smooth the top. Refrigerate for at least four hours or overnight. 

To finish: Put the chopped chocolate in a heatproof bowl and set the bowl over a sauce pan of simmering water just until the chocolate softens and starts to melt, about 3 minutes ( or zap in the microwave for 30 seconds). Remove the bowl from the sauce pan and set aside. Bring remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup chopped peanuts over the top and chill to set the topping about 20 minutes. Remove the sides of the springform pan (you may need to use warm towels wrapped around the pan to help loosen it), refrigerate until ready to serve.
printable recipe

Link:Foodie Friday

Peanut Butter Caramel Brownies

When I was home sick a few weeks ago I watched several hours of cooking shows, making a mental list of all the things to make when I got back in the kitchen. Of course, these Bobby Flay peanut butter brownies were on the top of my list and one of the first things I made once I was back on my feet. I knew they would be perfect for Mini Me and Boy Mimi's Valentine packages, and it just so  happens that the ingredient for the February Improv challenge were  Hearts and Flours, which meant that anything made with flour and shaped like a heart would work.

  After reading the reviews, many of  which said the peanut butter got a little lost in all the chocolate, I decided to double the peanut butter caramel. I used about 2/3 of it to spread into a thin layer between layers of brownie batter, rather than dropping clumps to be swirled. The remaining caramel I did dollop on top and swirl into the top layer of batter. These brownies were super chocolaty and fudgy and with the double amount of peanut butter, we didn't have to guess what was accompanying the chocolate.

 Of course, Mr. Mimi couldn't resist sneaking a little peanut butter caramel to pour on his ice cream, and since that was everyone's favorite part of this recipe, I can see many more jars of peanut butter caramel making their way through our kitchen as we get ready for warmer weather and tubs of homemade ice cream!

Peanut Butter Caramel Brownies

via Bobby Flay  Food network

 Peanut Butter Caramel

* 1/2 cup heavy cream
* 1/4 cup sugar
* 1/4 cup water
* 1/2 cup smooth peanut butter
* 1 tablespoon corn syrup
* Pinch sea salt
* 1/8 teaspoon vanilla extract 

Brownies
* 1 cup (2 sticks) unsalted butter, cut into chunks
* 6 ounces high-quality unsweetened chocolate, coarsely chopped
* 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
* 1 teaspoon espresso powder
* 4 large eggs
* 1 1/2 cups granulated sugar
* 1/2 cup packed light brown sugar
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
* 1 cup unbleached all-purpose flour

Directions

Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.

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Link:Foodie Friday

Peanut Butter and Jelly Macarons

This month's Improv Challenge ingredients, peanut butter and jelly, couldn't be a better fit for me. I remember as a child if my mother put anything in my lunch besides PB&J I would just return home with it. I'm not sure if it was the peanut butter or the homemade jelly that was the star of my lunch, but I guess you just can't separate them. I'm glad that all my kids love peanut butter and jelly, and it is a serious grocery emergency if we happen to run out of either ingredient. While the sandwich is a lunch box staple, the combination of creamy peanut butter and sweet jelly is delicious in other ways as well. For this challenge I made peanut macarons with a white chocolate and strawberry jam buttercream filling.

I started with my usual macaron recipe, substituting finely ground peanuts for part of the ground almonds and came up with a nice peanut flavored cookie that still had the characteristics of a regular macaron. I knew I didn't want to fill them with plain jam, or a plain buttercream, so I put the two together to get a smooth creamy frosting with sweet strawberry flavor. As much as our family loves PB&J, we all thought it was pretty awesome to be able to make the cookie version of our favorite sandwich and have little bites of PB&J available in the cookie jar all week long. 

 

Peanut Butter Macarons

2 egg whites (100 grams)

1/2 cup ground almonds

1/4 cup ground peanuts

1 1/4 cups powdered sugar

1/3 cup granulated sugar

1. Process the nuts with the powdered sugar in the food processor to combine. 

2. Beat egg white until soft peaks form. Gradually beat in the granulated sugar. Continue beating until you have firm glossy meringue.

3. Add the nut mixture in two additions. Sprinkle 1/2 of the nuts over the egg whites and fold in. Repeat with the remaining nuts. Be careful not to over mix. You will know that batter is ready if a ribbon of batter dropped from a spoon on top of the batter in the bowl disappears in 30 seconds.

4. Line cookie sheet with parchment or silpat.

5. Spoon the batter into a pastry bag fitted with a 1/2 inch tip. Pipe batter on your prepared pan in one inch dots, they will spread to about 1 1/2 inch diameter dots. Let sit at room temperature for 30 minutes to develop a crust  before baking

6. Bake in a 280 degree oven for 15-20 minutes until cookies just start to color. Cool on parchment paper.  Store in an air tight container.

White Chocolate Strawberry Jam Butter Cream

1/2 cup room temperature unsalted butter

3 ounces white chocolate, melted and cooled to room temperature

3/4 cup powdered sugar

2 tablespoons strawberry jam

Pinch of salt

Whip the butter and salt until fluffy. Gradually add the powdered sugar followed by the white chocolate, beating to incorporate. Add the strawberry jam and continue beating until light and fluffy. Fill each cookie with the butter-cream and refrigerate for 24 hours to allow flavors to mellow.

Printable recipe

If you interested in joining the Improv challenge visit Kristen at the Frugal Antics of a Harried Homemaker.

Link: Foodie Friday

Butterfinger Bites

Mini Me has been away at school for almost two months, so it's time to to get that mid-term care package in the mail. One of our shared loves is peanut butter, so I always try to include a peanut-y treat in her box. I've been seeing home made butterfinger bars all over the internet, and knowing they are a favorite of Mini Me,  I thought I'd give them a try. Looking at the simple, and strange, ingredients, I wasn't quite sure what these would be like. I must admit, I was surprised at how good these were. They don't have that hard snap that butterfingers do, but they sure had the flavor and texture of the soft crumbly part. If you are not a candy corn lover, this is the perfect recipe to re-purpose  candy corn that finds its way to your house on Halloween!

For these tasty little treats, you only need three ingredients that you probably already have on hand, making these even easier to put together.

Butterfinger Bites

1 lb Brach's candy corn

1 lb peanut butter

1 lb chocolate

Directions:

In a mircowave safe bowl melt the candy corn, stiring every 15 seconds until melted.  The melted candy will not be fluid and flow, but be grainy and somewhat lumpy.

Add the peanut butter and stir until completely mixed. Pour into a 9x9 parchment lined pan. Pat down firmly into an even layer. I used an offset spatula to smooth the surface. Allow to cool, cut in to desired size (I cut mine in about 1 inch squares) dip in melted chocolate and let harden on a parchment lined cookie sheet. Enjoy!

Link:Foodie Friday at Deisgns by Gollum

TWD: Peanut Butter Crisscrosses

Peanut Butter Crisscrosses

 Jasmine of Jasmine Cuisine selected Peanut Butter Crisscrosses to bake this week. We all love peanut butter cookies so it would have been hard to turn down this recipe. With lots of other treats in the house I only made half the recipe and got 26 cookies.

Baked as per the recipe the cookies were sweet and crispy.  We prefer our peanut butter cookies to have a crispy edge and a soft, chewy center so we underbaked the second pan by a few minutes and they were perfect.

Peanut Butter Crisscrosses  

from Baking: From My Home to Yours, by Dorie Greenspan

ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pinch of grated nutmeg 1 cup unsalted butter, at room temperature
• 1 cup peanut butter (crunchy or creamy)
• 1 cup brown sugar,  firmly packed
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 cups chopped salted peanuts
• 1/2 cup sugar to coat

Preparation:

Pre heat oven to 350F. Cover 2 cookie sheets with parchment paper or silicone mats.

Mix together the flour, baking soda, baking powder, salt and nutmeg in a bowl.

In another bowl, beat the butter at medium speed with an electric mixer for a minute or two, or until creamy. Add peanut butter and beat for one more minute. Add brown sugar and sugar and beat for another 3 minutes. Add eggs, one at a time, beating one minute after each addition. Scrape the sides and bottom of the bowl and on low speed, add dry ingredients, beating just until they disappear into the batter.Add peanuts. The dough will be soft. (I chill the dough for an hour, so it is easier to work with)

Pour half a cup of sugar in a small bowl. Using a tablespoon, take small balls of dough, roll it between the palms of your hand and then roll in the bowl of sugar to coat. Place balls on prepared baking sheets, leaving 2 inches of space between each. Dip a fork in sugar and press against each ball to flatten cookie. Then press in the opposite direction to form a criss cross

Bake for 12 minutes,rotating the pans after 6 minutes.  The cookies are ready when they are lightly colored and still a little soft in the center.

Cool cookies on the plates a few minutes, then transfer to a wire rack to cool completely.

printable recipe

It's easy to enjoy these cookies with a glass of milk or a bowl of ice cream. If you want the recipe, visit Jasmine. To see what the other TWD baker thought visit our blog roll.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce is a quick, easy and tasty weeknight meal. The chicken is tender and flavorful and the peanut sauce has a hint (or more if you like) of heat. While the chicken pieces marinate soak your wooden skewers in some water so they will be ready for the grill, make the peanut sauce  and side dishes. Rice and steamed or grilled vegetables are very good with this sauce.  After thirty minutes in the marinade the chicken is ready to grill. Push 3-4 chicken pieces on a skewer and grill 2-3 minute per side.

Chicken Satay with Peanut Sauce

4 chicken breast halves

Marinade

4 cloves mince garlic

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt
2 tablespoon soy sauce

1 tablespoon olive oil

1 tablespoon water

1/2 teaspoon crushed red pepper

1 tablespoon brown sugar

Peanut sauce

1/4 cup peanut butter

1/2 cup milk - coconut milk would be good

1/4 cup water

1 tablespoon soy sauce

1 teaspoon lemon juice

2 teaspoon brown sugar

1/2 teaspoon red pepper flakes

 cayenne pepper to taste

Cut the chicken breast on the bias into 1/2 inch strips, place in a bowl or zip lock bag.

Put all ingredient for the marinade in a blender or food processor and pulse until smooth, pour over chicken. Refrigerate for thirty minutes.

To make peanut sauce.  Stir all ingredients in a pan over low heat, until mixture just comes to a boil, remove from heat. Or place in a microwave safe dish and microwave for 1 minute. Sauce will thicken as it stands.

Heat grill, place chicken strips on skewers and grill over medium heat for 2 to3 minutes per side. Serve with peanut sauce.
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This is my entry for Foodie Friday at Designs by Gollum

Peanut Butter Bars

We are in the whirl wind of the school year. My tennis player, Mini Me is a senior this year, so sadly it is my last year with what has been a fantastic group of girls, parents and coaches. Each season the team starts off with a spaghetti dinner. It’s a great time for the players, especially the freshmen who are new to both the school and the team. The past two years Mini Me and her friend Nica have hosted the dinner, last year at our house and this year at Nica’s. Part of my assignment for this year's dinner was dessert, so I came up with these fast and easy to make  peanut butter bars, which taste like a crunchie Reeses.   Boy Mimi was so sad that the girls ate all of cookies, I ended up making a second pan for the boys to eat after their football game.

Peanut Butter Bars

2 cups  finely crushed graham cracker (about 15)
2 cups confectioners’ sugar
1 1/4cup peanut butter
4 oz butter
8 oz chocolate

Butter (spray with PAM) a 9x13 pan.

In a medium bowl mix cracker crumbs and sugar together. Melt butter and peanut butter together (microwave works great - about 45 sec on high) stir to combine and pour over crumbs and sugar, stir with a wooden spoon to thoroughly mix together. Press into prepared pan. I use the bottom of a measuring cup to get the mixture firmly packed. Melt chocolate and spread over the top of crumb mixture. Chill until firm then cut in desired size cookies. I like to score the bars once the chocolate has set, but not hard yet, this makes for easier cutting of the cookies.

Note: I used the Trader Joe's pound plus chocolate bar on one pan and chocolate chip on the other. 

I was able to temper the chocolate bar and the chocolate layer had a nice crisp snap to it.  Chocoalte chips on the other hand can't be tempered.  Although I am not sure the kids noticed the difference, I missed the snap!